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For the toasted crumbs
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1.
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Preheat the oven to 350 degrees. Remove the crust from the bread then cut the bread into large cubes. Pulse in a food processor until crumbs are small. In a large bowl, toss the bread crumbs with the 1/2 cup olive oil and season with salt and pepper to taste. Spread on a rimmed baking sheet and bake, stirring frequently, until crumbs are golden brown. Cool and reserve. |
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for the cherry tomato salad
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2.
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In a small bowl, whisk together the shallots, vinegars and honey. Add the oil slowly and whisk well. Add salt and pepper, taste and adjust seasonings if necessary. Slice the cherry tomatoes in half. Combine in a medium bowl with the vinaigrette and let rest for one hour. |
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for the pasta
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3.
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Bring a large pot of water to boil and add a generous tablespoon of salt. Cook the pasta until al dente. Drain. In a large bowl, toss the pasta with the cherry tomatoes. Top with slivers of fresh basil, the toasted crumbs and grated parmesan. Serve right away so that the crumbs will stay crispy. |
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