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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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. Ingredients:
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:
1. Heat oven to 350 degrees F.
2. Place the tomatoes on a lightly oiled baking sheet; divide the garlic and basil among the tomatoes.
3. Drizzle 1/2 teaspoon olive oil in each; sprinkle with the salt.
4. Cook until tomatoes soften and begin to shrivel but still hold their shape, about 30 minutes.
5. 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.
6. While pasta is cooking, heat the remaining olive oil in a large, heavy skillet; stir in the bread crumbs.
7. Cook, stirring, until crumbs brown and become crispy, about 4 minutes.
8. Toss the pasta with the bread crumbs; divide evenly among 4 pasta bowls.
9. Nestle a tomato carefully in each bowl.
10. Top with cheese.
11. Serve, allowing diners to break up their own tomato and eat with the pasta.
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