Quick, easy, and flavorful spaghettini tossed with roasted tomatoes, fresh basil, and topped with crazy delicious toasted garlic breadcrumbs!
Not long ago I did a fun interview with friends at The National Pasta Association about my love of food, favorite summer ingredients, and why I enjoy blogging. That conversation made me realize I hadn’t shared any pasta recipes this summer—so here’s one of my go-to, simple dishes for warm weather: spaghettini with roasted tomatoes, fresh basil, and toasted garlic breadcrumbs.
This dish is bright, fast, and comforting. It feels seasonal without being fussy: a handful of fresh ingredients, minimal stove time, and a result that’s satisfying for weeknights or special dinners. I honestly could eat this every day—the roasted tomatoes, the ribbons of basil, and those crunchy garlic breadcrumbs make it addictive.
The roasted tomatoes are simply prepared: a mix of small heirloom or large cherry tomatoes tossed with olive oil, salt, pepper, and a few smashed garlic cloves, then roasted until they collapse and caramelize. The concentrated tomato flavor and the burst juices are what make the sauce so lovely and effortless.
And the breadcrumbs—let’s talk about them. They’re not just plain crumbs; they’re panko toasted with finely chopped shallot and garlic until golden and fragrant. The toasty crunch adds a delightful contrast to the tender pasta and juicy tomatoes. I often make extra breadcrumbs because they’re hard to resist straight from the bowl, but resist you must—save them for the pasta!
The technique is straightforward: roast the tomatoes at high heat until they begin to collapse, prepare the breadcrumb topping in a small skillet in just a few minutes, and cook spaghettini until al dente. Reserve a bit of the pasta cooking water to help loosen the sauce and bring everything together. Toss the warm tomatoes and basil with the pasta, finish with a generous sprinkle of toasted garlic breadcrumbs and grated Parmigiano-Reggiano, and serve.
This recipe calls for small multi-colored tomatoes if you can find them, but regular cherry tomatoes will work just as well. A drizzle of good olive oil, kosher salt, freshly ground black pepper, and garlic are all you need to coax out great flavor. The whole dish comes together in under 45 minutes—about 30 minutes if you move quickly—making it perfect for busy evenings yet elegant enough for guests.
It’s become my new favorite summer pasta: light, fresh, and layered with textures. The finished plate—tender spaghettini coated in blistered tomato juices, bright basil ribbons, and a crunchy shower of garlic breadcrumbs—delivers everything I want from a seasonal meal.
Spaghettini with Roasted Tomatoes, Fresh Basil, and Toasted Garlic Breadcrumbs
Pin
Review
Ingredients
Roasted Tomatoes:
- 2½ lbs small heirloom tomatoes or large cherry tomatoes
- 2 tablespoons extra virgin olive oil
- 6 large cloves of garlic smashed
- kosher salt
- freshly ground black pepper
Crispy Garlic Breadcrumbs:
- 2 tablespoons extra virgin olive oil
- 1 medium shallot finely chopped
- ½ cup panko breadcrumbs
- 1 garlic clove finely chopped
- kosher salt
- freshly ground black pepper
For the Pasta:
- ¾ lb (12 oz) dried spaghettini pasta otherwise known as ‘thin spaghetti’
- extra virgin olive oil
- 2 ounces fresh basil leaves sliced into ribbons, plus more for garnishing
- grated parmigiano-reggiano cheese for serving
Instructions
-
Roast Tomatoes: Preheat the oven to 450°F (232°C). If your oven runs hot, reduce the temperature by about 25°F or shorten the roasting time and watch the tomatoes closely.
-
Bring a large pot (8 quarts or larger) of salted water to a boil for the pasta. Rinse and pat the tomatoes dry. Place the tomatoes and smashed garlic on a half-sheet pan, drizzle with olive oil, and season with kosher salt and pepper. Spread them evenly and roast for 20 to 25 minutes, turning every 5 to 10 minutes, until the tomatoes are soft and beginning to collapse. While they roast, prepare the breadcrumb topping.
-
Prepare Garlic Breadcrumb Topping: In a small skillet, heat the olive oil over medium-low. Add the chopped shallot and sauté 1 to 2 minutes until softened and translucent. Add the panko breadcrumbs and chopped garlic, reduce heat to low, and toast for 2 to 3 minutes, stirring constantly until golden and fragrant. Remove from heat, season with salt and pepper, and transfer to a small bowl.
-
Cook the Pasta: While the tomatoes finish roasting, cook the spaghettini until al dente. Reserve ½ cup of the starchy pasta water and drain. Return the pasta to the pot, drizzle with a little olive oil, and toss to coat. Add the warm roasted tomato and garlic mixture and the basil ribbons, tossing gently to combine. Add reserved pasta water as needed to loosen the sauce so it coats the noodles evenly.
-
Serve each portion garnished with additional basil and a generous sprinkling of toasted garlic breadcrumbs. Finish with freshly grated Parmigiano-Reggiano. Enjoy immediately.