Burst Tomato & Garlic Pasta with Crispy Breadcrumbs
Ingredients
- 1 poundpasta
- 1½ poundscherry tomatoes
- 6 clovesgarlic
- ¼ cupolive oil
- ¼ teaspoonred pepper flakes
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- ¼ cupfresh basil
- ½ cuppanko breadcrumbs
- ½ cupparmesan cheese
- 1 cupwater
Prep
- 01
Mince 6 cloves garlic.
- 02
Tear or chop fresh basil into bite-sized pieces.
Method
- 01
Bring a large skillet to medium-high heat. Add 2 tablespoons olive oil, then toast the panko breadcrumbs, stirring often, until golden and fragrant, about 3 minutes. Transfer to a small bowl and set aside.
- 02
In the same skillet, heat the remaining 2 tablespoons olive oil. Add minced garlic and red pepper flakes, stirring for 30 seconds until fragrant.
- 03
Add cherry tomatoes and 1/2 teaspoon salt. Cook over medium-high heat for 5–7 minutes, shaking the pan occasionally, until tomatoes begin to burst and release their juices.
- 04
Add 1 pound dry pasta and 1 cup water to the skillet, along with 1/2 teaspoon salt and black pepper. Stir well to separate the pasta.
- 05
Bring to a simmer and cook, stirring frequently, for 8–10 minutes until pasta is tender and has absorbed most of the liquid. Add more water 1/4 cup at a time if the pan gets too dry before the pasta finishes.
- 06
Remove from heat. Tear in fresh basil, stir in half the parmesan, and taste for salt and pepper.
- 07
Divide among bowls. Top with reserved crispy breadcrumbs and remaining parmesan.
Spice Tips
The recipe has a gentle warmth from red pepper flakes. For more heat, increase flakes to 1/2 teaspoon or add a few pinches of cayenne. For brightness, finish with fresh lemon zest or a squeeze of lemon juice.
This dish finishes in one pan and relies on the tomatoes' natural juices to cook the pasta. Keep an eye on liquid levels after step 5 — different pasta shapes and pan sizes vary in water absorption.