Spaghetti with Roasted Tomatoes and Garlic Breadcrumbs

I’ve been trying to cook some tasty spaghetti without a ready made sauce for a while and finally managed to find the perfect (and easy) recipe! The roasted tomatoes are just amazingly good, not mentioning the garlic breadcrumbs which add a nice twist to it.

Spaghetti with Roasted Tomatoes and Garlic Breadcrumbs - The Beginner's Cookbook Recipe
Spaghetti with Roasted Tomatoes and Garlic Breadcrumbs – The Beginner’s Cookbook Recipe

What you need:

  • A knife and a chopping board
  • A pot and a colander for the pasta
  • A small pot for the breadcrumbs preparation
  • A big bowl to prepare the tomatoes
  • Some baking sheet to roast the tomatoes

Ingredients for 2 persons:

  • 250gr spaghetti
  • 450gr cherry tomatoes
  • 4 garlic cloves
  • 1 small shallot
  • 1/4 cup breadcrumbs
  • A handful of fresh basil leaves
  • Parmesan cheese
  • Olive oil
  • Salt & pepper

Before you start:

  • Mince the garlic cloves
  • Mince the shallot

Ready to go?

  • Let’s roast the tomatoes:
    • Preheat the oven to 200 degrees C.
    • In a large bowl, mix with your hands the tomatoes, 1 tablespoons of olive oil and 3 minced garlic cloves.
    • Spread them on a baking sheet and add salt and pepper on top.
    • Roast the tomatoes in your oven for 20 minutes, turning them around half way through.
  • Now, let’s prepare the breadcrumbs preparation:
    • In a small pot, heat 1 tablespoon of olive oil over medium low heat.
    • Add the minced shallot and sauté for 2 minutes, stirring frequently.
    • When the shallot becomes transparent, reduce the heat to low and add the breadcrumbs with one minced garlic clove to roast for 3 minutes, stirring all the time so it doesn’t burn.
    • When the preparation is slightly brown, put it in a bowl and leave on the side while you’re preparing the rest of the recipe.
  • Time to cook your pasta:
    • Cook your spaghetti in boiling water following package instructions (mine said 12min).
    • 1 minute before they are ready, add the fresh basil leaves (keep a few for decoration).
    • Before you drain the pasta, keep some water in a bowl avoiding the basil leaves (1/4 of a cup should be enough).
  • Let’s combine everything together in the pot you used to cook the pasta – Add:
    • The spaghetti with the cooked basil leaves
    • A sprinkle of olive oil
    • The roasted tomatoes
    • Toss and add some of the pasta water you kept in a bowl as needed
  • Serve on each plate and add some of the garlic breadcrumbs preparation with some grated parmesan.

5 Comments Add yours

  1. So simple but so delicious! I will be making this 🙂
    Tania @

    Liked by 1 person

    1. Thank you Tania, looking forward to hearing your feedback 🙂


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