SPAGHETTI WITH HEIRLOOM TOMATOES, BASIL AND BREADCRUMBS

SPAGHETTI WITH HEIRLOOM TOMATOES, BASIL AND BREADCRUMBS image

Yield 6 people

Number Of Ingredients 12

1 1/2 cups fresh breadcrumbs
1/4 cup plus 2 tablespoons evoo
1/2 sprig rosemary
2 chiles de arbol, crumbled
2 cups sliced red onion
1 tablespoon thyme leaves
1/4 cup sliced garlic
1 pound spaghetti
2 pounds very ripe heirloom tomatoes, chopped
4 tablespoons unsalted butter
1/2 cup sliced basil
1/4 cup sliced flat-leaf parsley

Steps:

Preheat the oven to 375. Put a large pot of heavily salted water on to boil over high heat. Toss the breadcrumbs with 2 tablespoons evoo, spread them on a baking sheet and toast 8 - 10 minutes, stirring once or twice, until golden brown. Heat a large saute pan over high heat for 2 minutes. Pour in the remaining 1/4 cup olive oil, add the rosemary and crumbled chiles. Let them sizzle in the oil a minute or so and then add the sliced onion and thyme. Season with 1 teaspoon salt and some pepper. Turn the heat down to medium, and cook 3 minutes, stirring often. Stir in the garlic and cook another 3-4 minutes until the onion is translucent and starting to color slightly. Drop the pasta in the boiling water. Turn the heat under the onions back up to high, and add the tomatoes to the pan with 1 tsp salt and some freshly ground black pepper. Stir the tomatoes often, and cook about 8 minutes, until their juices are released and start to reduce. When the pasta is al dente, drain it and add it to the tomatoes. Toss well, add the butter, and cook 3-4 minutes to reduce the juices so they coat the noodles well. Season with 1/2 teaspoon salt and taste. Add the basil, parsley, and toss to combine. Transfer to a large warm pasta bowl or platter. Shower the breadcrumbs over the pasta.