Spaghettini with Roasted Tomatoes, Fresh Basil & Crispy Garlic Breadcrumbs: Your Perfect Summer Pasta Recipe
There are certain dishes that define a season, and for summer, nothing quite captures the essence of fresh, vibrant flavors like a perfectly simple pasta. Imagine tender spaghettini tossed with sweet, caramelized roasted tomatoes, fragrant fresh basil, and crowned with incredibly delicious, golden toasted garlic breadcrumbs. This isn’t just a meal; it’s a celebration of summer produce, an effortlessly elegant dish that comes together quickly and satisfies deeply.
My journey to perfecting this Spaghettini with Roasted Tomatoes and Crispy Breadcrumbs recipe was sparked by a fun interview with the wonderful team at The National Pasta Association. We discussed my passion for food, my favorite seasonal ingredients, and what truly makes food blogging so rewarding. During that conversation, a question popped into my mind: why haven’t I shared more simple, exquisite pasta dishes this summer?
Summer calls for meals that are light on effort but heavy on flavor. Recipes that don’t demand hours over a hot stove but still deliver a satisfying experience. This spaghettini dish is precisely that answer. It’s a testament to how minimal ingredients, when chosen fresh and treated right, can create something truly extraordinary. It’s quickly become my absolute go-to for a fast, delicious, and deeply gratifying meal that fits any occasion, from a casual weeknight dinner to an impromptu gathering with friends.
The Star Ingredients: A Symphony of Summer Flavors
This roasted tomato pasta isn’t just a recipe; it’s an experience built on the harmony of three core components, each playing a crucial role in creating a truly memorable dish. The vibrant colors, the undeniable simplicity, and the explosion of fresh flavors make this meal both comforting and perfectly seasonal. I honestly struggle to decide which element I adore most about this incredible pasta dish.
1. The Magic of Roasted Tomatoes
Let’s talk about the roasted tomatoes. Using a mix of small heirloom or plump cherry tomatoes is key. These aren’t just any tomatoes; roasting them transforms their natural sweetness into a rich, concentrated burst of flavor. Drizzled simply with good quality extra virgin olive oil, seasoned with kosher salt and freshly ground black pepper, and accompanied by a few smashed garlic cloves, they roast in the oven until they literally burst and caramelize at the edges. This process develops an incredible depth that a raw tomato sauce simply cannot achieve. The garlic cloves soften and infuse the tomatoes with their mellow, aromatic essence, forming the natural, luscious base of our sauce.
2. The Unsung Hero: Crispy Garlic Breadcrumbs
And then there are the crispy garlic breadcrumbs. Oh my gosh, the breadcrumbs! If you’ve never topped your pasta with breadcrumbs before, prepare for a revelation. I know, it might sound a little redundant – bread on top of bread? But trust me, once you experience the delightful textural contrast and garlicky flavor they bring, your pasta game will be forever changed. It’s truly a life-altering addition to any pasta dish, especially this one.
These aren’t just plain toasted breadcrumbs. We’re talking about incredibly light and airy panko breadcrumbs, expertly flavored with freshly chopped garlic and finely sautéed shallot. The shallot adds a subtle oniony sweetness that perfectly complements the garlic and provides an extra layer of savory goodness. Making them takes less than five minutes in a skillet on your stovetop, so please, do not skip this crucial step! In fact, I’m tempted to suggest you make double the amount the recipe calls for because sharing them might prove to be incredibly difficult. They are that addictive. And try your best not to eat them all straight from the bowl, because you’ll want every last crumb to sprinkle generously over your spaghettini. Their crunchy texture against the tender pasta and juicy tomatoes is simply divine.
3. Fresh Basil: The Essence of Summer
Finally, we have the fresh basil. Basil is, quite simply, basil. Nothing else comes close to its unique, peppery, sweet, and aromatic flavor. It’s the quintessential summer herb, and its presence in this dish elevates it from good to absolutely outstanding. Sliced into delicate ribbons and tossed in at the very end, the basil contributes a burst of freshness that brightens every mouthful, harmonizing beautifully with the rich tomatoes and savory garlic.
Crafting Your Perfect Spaghettini: Step-by-Step
This delicious Spaghettini with Roasted Tomatoes, Fresh Basil, and Toasted Garlic Breadcrumbs can be on your table in under 45 minutes – possibly even 30 if you’re quick and efficient! Its ease makes it perfect for a busy weeknight, yet its sophisticated flavors and beautiful presentation make it impressive enough to serve for special occasions or entertaining guests.
The process is incredibly straightforward:
- Roast the Tomatoes: Preheat your oven to 450°F (232°C). While the original recipe suggests 450°F, keep in mind that oven temperatures can vary. If your oven tends to run hot, consider reducing the temperature by 25°F or simply keeping a closer eye on the tomatoes to prevent over-browning. Arrange your tomatoes and smashed garlic on a baking sheet, drizzle with olive oil, salt, and pepper. Roast for 20-25 minutes, flipping them occasionally, until they soften, burst, and slightly caramelize. The aroma alone will make your kitchen smell incredible!
- Prepare the Crispy Breadcrumbs: While the tomatoes are roasting, tackle the breadcrumbs. In a small skillet, heat olive oil over medium-low heat. Sauté the finely chopped shallot until translucent, then add the panko breadcrumbs and minced garlic. Keep the heat low and stir constantly for 2-3 minutes until they turn golden brown and smell wonderfully fragrant. Transfer them to a bowl and season. This continuous stirring is vital to ensure even toasting and prevent burning.
- Cook the Spaghettini: As the tomatoes near completion, bring a large pot of salted water to a rolling boil. Add your spaghettini – ‘thin spaghetti’ as it’s sometimes known – and cook according to package directions until al dente. Al dente pasta should be firm to the bite, not mushy. Before draining, remember to reserve about ½ cup of the starchy pasta cooking water. This liquid is your secret weapon for creating a silky, emulsified sauce.
- Combine and Serve: Drain the cooked spaghettini and return it to the pot. Drizzle with a glug of fresh olive oil and toss gently. Add the warm, roasted tomato and garlic mixture directly to the pasta, along with the fresh basil ribbons. Toss everything gently until well combined. If the sauce seems a little thick, gradually add some of that reserved pasta water, a tablespoon at a time, until the sauce beautifully coats every strand of spaghettini.
- Garnish: Serve each plate garnished with extra fresh basil, torn or sliced, and a generous sprinkling of those irresistible crispy garlic breadcrumbs. A final flourish of freshly grated Parmigiano-Reggiano cheese adds the perfect salty, umami finish.
Tips for Success & Delightful Variations
- Tomato Choice: While small heirloom tomatoes offer beautiful colors and nuanced flavors, large cherry tomatoes are an excellent and readily available alternative. The key is to use sweet, ripe tomatoes that will caramelize well.
- Breadcrumb Perfection: Don’t rush the breadcrumb step. Low heat and constant stirring ensure they become evenly golden and crispy without burning. A pinch of red pepper flakes added with the garlic and shallots can give them a subtle kick.
- Pasta Water: This is a crucial ingredient for creating a cohesive sauce. The starch in the water helps emulsify the olive oil and tomato juices, making the sauce cling beautifully to the pasta.
- Add a Protein: For a more substantial meal, consider adding grilled shrimp, pan-seared chicken, or even crumbled Italian sausage. Add cooked protein to the pasta at the same time as the roasted tomatoes.
- Herb Variations: While basil is king here, a touch of fresh oregano or a sprinkle of chopped parsley could also complement the flavors.
- Citrus Brightness: A squeeze of fresh lemon juice or a sprinkle of lemon zest at the end can add an extra layer of brightness and acidity that perfectly cuts through the richness.
This Spaghettini with Roasted Tomatoes, Fresh Basil, and Toasted Garlic Breadcrumbs truly is my new favorite go-to summer pasta. It’s simple, incredibly flavorful, and highlights the best of fresh, seasonal ingredients. Whether you’re a seasoned chef or a novice cook, this recipe is designed for success and maximum enjoyment. Give it a try, and let this vibrant, comforting dish become a staple in your summer kitchen!
Spaghettini with Roasted Tomatoes, Fresh Basil, and Toasted Garlic Breadcrumbs
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Ingredients
Roasted Tomatoes:
- 2½ lbs small heirloom tomatoes or large cherry tomatoes
- 2 tablespoons extra virgin olive oil
- 6 large cloves of garlic smashed
- kosher salt
- freshly ground black pepper
Crispy Garlic Breadcrumbs:
- 2 tablespoons extra virgin olive oil
- 1 medium shallot finely chopped
- ½ cup panko breadcrumbs
- 1 garlic clove finely chopped
- kosher salt
- freshly ground black pepper
For the Pasta:
- ¾ lb (12 oz) dried spaghettini pasta otherwise known as ‘thin spaghetti
- extra virgin olive oil
- 2 ounces fresh basil leaves sliced into ribbons, plus more for garnishing
- grated parmigiano-reggiano cheese for serving
Instructions
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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.
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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.
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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.
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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.
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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.