Herb and Parmesan crusted tomato pasta
|500 g||cherry tomatoes|
|1/2 cup||parmesan cheese — grated|
|1/4 cup||fresh basil — finely chopped|
|1/2 tsp||freshly ground black pepper|
|6||garlic — cloves, sliced|
|sea salt and freshly ground black pepper — to taste|
|fresh basil — handful, torn|
|pasta — spaghetti|
Preheat the oven to 180 °C.
Slice the cherry tomatoes lengthwise (across the polars) and with 3 tablespoons of olive oil – make sure all the tomatoes are coated with olive oil.
In a bowl, combine the Parmesan, chopped basil, crumbs and pepper ans mix well. Pour the crumb mixture over the tomatoes and toss around till the tomatoes are generously coated in the crumbs.
Place on a baking tray and bake for 15-20 minutes or until the tomatoes are just starting to bubble and the crumbs are golden brown ( not dark brown).
While the tomatoes are baking, cook the pasta al dente.
In a heavy-based saucepan heat the remaining 3 tablespoons of olive oil, add the sliced garlic and fry gently till the garlic starts to go golden.
Add the cooked tomatoes and pasta and torn basil leaves to the oil and mix until the pasta is coated in the the tomatoes and oil mixture, check seasoning and add salt and pepper if needed.
Add more fresh basil leaves and Parmesan if needed, serve with crusty bread and a side green salad.
Reprinted with permission of delisous.com