Pasta with Tomato Pesto and Garlicky Breadcrumbs

Pasta with Tomato Pesto and Garlicky Breadcrumbs

This vibrant dish is a twist on classic pesto pasta. Sun-dried tomatoes add a touch of sweetness and depth to the pesto, while garlicky breadcrumbs provide a delightful textural contrast. Perfect for a quick and flavorful weeknight meal!

Ingredients:

• For the Tomato Pesto:
  • 12 ounces cherry tomatoes
  • ½ cup slivered almonds
  • 1 garlic clove
  • 1 cup fresh basil leaves
  • ½ cup extra-virgin olive oil
  • 1 teaspoon kosher salt
  • ½ cup grated Parmesan cheese
• For the Garlicky Breadcrumbs:
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 cups panko breadcrumbs
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
• For the Pasta:
  • 1 pound dried pasta (rigatoni, penne, or fusilli recommended)
  • Fresh basil leaves, for garnish (optional)

Cooking Guide:

1. Make the Tomato Pesto: Preheat oven to 400°F (200°C). Toss cherry tomatoes with 1 tablespoon olive oil and spread on a baking sheet. Roast for 20 minutes, or until softened and blistered. Let cool slightly.
2. Toast the Almonds: While tomatoes roast, heat a dry skillet over medium heat. Add almonds and toast, stirring frequently, until golden brown. Be careful not to burn. Set aside.
3. Prepare the Pesto: In a food processor, combine roasted tomatoes, toasted almonds, garlic, basil leaves, remaining ½ cup olive oil, salt, and Parmesan cheese. Pulse until a chunky pesto forms. Scrape down sides as needed.
4. Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve about ½ cup of pasta water before draining.
5. Make the Garlicky Breadcrumbs: While pasta cooks, heat olive oil in a skillet over medium heat. Add garlic and cook for 30 seconds, until fragrant. Stir in breadcrumbs and red pepper flakes (if using). Cook for 3-5 minutes, stirring constantly, until golden brown and crispy. Season with salt and pepper.
6. Assemble the Dish: In a large bowl, toss drained pasta with pesto and reserved pasta water until well combined. Add more pasta water if needed to create a desired sauce consistency. Garnish with fresh basil leaves (optional) and serve immediately with garlicky breadcrumbs sprinkled on top.

Tips:

• For a richer pesto, add a tablespoon of grated Pecorino Romano cheese along with the Parmesan.
• If you don’t have panko breadcrumbs, use regular breadcrumbs, but be sure to toast them for a longer time to achieve a similar crispness.
• Leftover pesto can be stored in an airtight container in the refrigerator for up to 3 days.
• Leftover pasta can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of olive oil or pasta water.