I’m working on a longer post, which I had intended for today, but you will all just have to wait for it until tomorrow. It’s about how I came to meet my dad at the age of 21. That’s your teaser.
For today, you get this yummy recipe, which I made for dinner last night. It was SO Yummy. Comes from Sunset magazine, 2003.
Spaghetti with Roasted Tomatoes and Toasted Crumbs
2 cups cherry tomatoes, rinsed and halved
Salt and pepper
2 tblsp extra virgin olive oil
1 clove garlic
2 tblsp finely chopped parsley
6 oz. dried spaghetti
2 slices sourdough bread, torn into pieces
2 tblsp chopped fresh basil leaves
Grated Parmesan cheese
1. Place tomato halves, cut side up, in a 9 by 13-inch baking pan. Sprinkle lightly with salt and pepper. In a small bowl, stir together 2 tsp of the oil and the garlic and parsley; pat mixture evenly over cut sides of tomatoes, then drizzle with 2 more teaspoons of the oil. Bake in a 425 degree oven until tops of tomatoes are lightly browned (about 20 minutes).
2. Meanwhile, cook pasta according to package directions.
3. In a food processor or blender, whirl bread to coarse crumbs. Spread crumbs in an 8-inch baking pan and drizzle with remaining 2 tsp oil; stir well to coat completely. Place in oven alongside tomatoes and bake until crisp and golden brown, about 8 minutes. Let cool.
4. Drain pasta well and return to pan. Add tomatoes, half the bread crumbs, and the basil. Mix gently with two forks, seasoning with salt and pepper. Divide spaghetti between two warm dinner plates and sprinkle with remaining bread crumbs. Offer cheese to add to taste.
I wish I could say the picture was mine, but it’s the one from the magazine. I doubled the recipe, and it was very yummy. 🙂 Enjoy!
Just read this and I realized I said Yummy 3 times in this post. I don’t care. It was THAT yummy.