Recipe by Chef Kate
Chicago Tribune food Writer Joe Gray's Italian teacher's mother's recipe for a really charming pasta dish. Serve it with a side of broccoli rabe and you've got a lovely meal.
Top Review by Maito
Really good pasta. I made some subs for what I had - cherry tomatoes and 12 oz. fresh penne. This served 3 as a meal, with no side dishes. The roasted tomatoes impart a great flavor to the pasta!
- 4 large beefsteak tomatoes, cored
- 4 garlic cloves (pressed or minced)
- 1⁄4 cup fresh basil leaf, thinly sliced into ribbons
- 3 tablespoons olive oil (divided use)
- 1⁄2 teaspoon salt
- 1⁄2 lb capellini (angel-hair pasta)
- 1⁄2 cup breadcrumbs
- 1⁄4 cup parmesan cheese, freshly grated (or Pecorino Romano)
Directions See How It's Made
- Heat oven to 350 degrees F.
- Place the tomatoes on a lightly oiled baking sheet; divide the garlic and basil among the tomatoes.
- Drizzle 1/2 teaspoon olive oil in each; sprinkle with the salt.
- Cook until tomatoes soften and begin to shrivel but still hold their shape, about 30 minutes.
- Meanwhile, heat a large saucepan of salted water to a boil over medium-high heat; add the capellini. Cook until al dente, about 8 to 10 minutes; drain.
- While pasta is cooking, heat the remaining olive oil in a large, heavy skillet; stir in the bread crumbs.
- Cook, stirring, until crumbs brown and become crispy, about 4 minutes.
- Toss the pasta with the bread crumbs; divide evenly among 4 pasta bowls.
- Nestle a tomato carefully in each bowl.
- Top with cheese.
- Serve, allowing diners to break up their own tomato and eat with the pasta.