Best Pasta With Roasted Garlic Cherry Tomatoes And Basil Recipes

SPAGHETTINI WITH ROASTED TOMATOES, FRESH BASIL, AND TOASTED GARLIC BREADCRUMBS

Steps:

• Roast Tomatoes: Preheat the oven to 450°F (232°C). If your oven runs hot, I recommend reducing the temperature by 25°F or so, or reducing the cook time and watching the tomatoes carefully.
• Bring a large pot (8 quarts or larger) of salted water to a boil for the pasta. Rinse the tomatoes and pat them dry. Place the tomatoes and smashed garlic cloves on a half sheet pan, drizzle with olive oil, and season with kosher salt and pepper. Spread them out evenly. Roast the tomatoes for 20 to 25 minutes, flipping them every 5 to 10 minutes or so, until they are soft and have just begun to collapse. Meanwhile, prepare the breadcrumb topping.
• Prepare Garlic Breadcrumb Topping: In a small skillet, heat the olive oil over medium-low heat. Add the chopped shallot and sauté for 1 to 2 minutes, stirring frequently, until the shallots have softened and become translucent. Add the panko breadcrumbs and chopped garlic. Reduce the heat to low and toast the breadcrumbs for 2 to 3 minutes, stirring constantly to prevent the breadcrumbs from burning - or until golden and fragrant. Remove from heat and place the breadcrumbs in a small bowl. Season to taste with salt and pepper, and set aside.
• Cook the Pasta: While the tomatoes finish roasting (and the breadcrumbs are prepared), boil the pasta until al dente. Reserve ½ cup of the starchy pasta cooking water and drain the pasta. Place the pasta back into the pot and drizzle with a glug of olive oil, and gently toss to coat. Add the warm, roasted tomato and garlic mixture as well as the basil ribbons, and toss gently until combined. Add reserved pasta water as needed to help loosen the pasta until the sauce coats the noodles evenly.
• Garnish each pasta serving with basil, torn or sliced into thin ribbons, and a generous sprinkling of toasted garlic breadcrumbs. Serve with freshly grated parmigiano-reggiano cheese.

PASTA WITH ROASTED TOMATOES, GARLIC AND BASIL

Steps:

• In a 450 degree oven, roast cherry tomatoes in olive oil and minced garlic until slightly browned and squished (keep an eye on this process).
• Remove from oven and either use immediately or refrigerate for no more than 2 days.
• In a large heavy pan, pour the olive oil and heat on medium-hot heat, and never on a hot setting (olive oil burns easily).
• Add the slices of garlic and cook briefly until golden . . . making sure that the garlic does not burn.
• Add the roasted tomatoes.
• Add freshly-grated parmesan cheese, about a handful or ½ cup.
• Add freshly-cracked sea salt to taste.
• Simmer on low heat while pasta cooks.
• In a tall pot, boil water with about 2 Tbsp. sea salt.
• Add thin spaghetti (spaghettini) noodles and cook until 'al dente', no more than 7 minutes.
• Do not throw away the pasta water!
• With a hand-held strainer, remove the pasta from the water, tapping against the side of the pan, and place in the roasted tomato-garlic-Parmesan sauce.
• Add adding the pasta to the tomato-garlic sauce, add some of the hot pasta water (½ cup or so) to the tomato-garlic sauce and pasta to help 'cream' it.
• Add more grated Parmesan cheese (about 1 cup).
• Add freshly-picked basil leaves (about 1 cup).
• Blend gently.
• Salt and pepper according to your taste preferences.
• Add more Parmesan cheese to your taste preferences.
• Prepare ahead of time, your favorite Italian meatballs or purchased high-quality pre-made frozen Italian meatballs.
• Heat meatballs and immediately add to the sauce mixture while the pasta is cooking.

PASTA WITH ROASTED GARLIC AND CHERRY TOMATOES

Steps:

• In a bowl toss sliced tomatoes, sliced garlic, oil, basil, salt, hot pepper flakes and ground pepper.
• Place in a 9 X 13 metal cake pan and roast at 400°F for approximately 30 minute.
• The tomatoes should be shriveled and the garlic tender.
• Cook pasta in a pot of salted boiling water while tomatoes and garlic are cooking.
• Drain and return pasta to pot.
• Add garlic tomato mixture and parsley, tossing to coat.
• Serve with sprinkle freshly grated Parmesan cheese.
• If you don't have any fresh Parmesan try other sharp hard cheeses such as Romano or Asiago.

PASTA WITH ROASTED GARLIC, CHERRY TOMATOES AND BASIL

Steps:

• Preheat oven to 400. Halve tomatoes and garlic cloves and toss with olive oil and balsamic (to taste - probably just a few dashes) in a baking dish.
• Combine bread crumbs, parmesan, and salt and pepper to taste. Spoon mixture evenly over tomatoes.
• Roast mixture for 30-40 minutes or until mixture is bubbly, browned, or slightly thickened.
• Meanwhile, in a large pot of salted water, cook pasta according to package directions. Drain well.
• Add pasta to the tomato mixture and toss with fresh chopped basil.

SAUTEED CHERRY TOMATOES WITH GARLIC AND BASIL

Steps:

• Heat 1 Tb. olive oil in a 12-inch skillet over medium-high flame until it just starts to smoke. Add tomatoes, and season with salt and pepper. Saute, shaking pan frequently, until tomatoes soften and skins just begin to wrinkle, about 2 minutes. Stir in the garlic and continue to shake the pan until garlic is fragrant. Off heat, stir in the basil and remaining 1 Tb. olive oil, then serve.