1lbspaghetti or spaghettini cooked per package instructions
1 ½lbsto 2 lbs. cherry or grape tomatoes
½cupgood extra virgin olive oil
4plump garlic cloves thinly sliced
red pepper flakes to taste
½cuppanko bread crumbs
fresh grated parmesan cheese
additional extra virgin olive oil
In a large skillet (that has a lid) over medium low heat add ½ cup extra virgin olive oil. Once the oil is warm add the tomatoes. Roast in the pan, stirring occasionally, about 15 minutes. For the last 5 minutes lightly press a few of the tomatoes with a wooden spoon to release a little juice.NOTE: BE CAREFUL, THE TOMATOES WILL POP AS THEY START TO WARM. Have the lid ready.
Add the garlic and simmer for another 5 minutes.
Off the heat stir in the 1 ½ teaspoon salt, 2 teaspoon balsamic vinegar and 1 teaspoon sugar. Pour over the cooked pasta and toss in a lot of fresh torn basil.Taste for additional salt, also another drizzle of extra virgin olive oil.
In the now empty pan add 1 tablespoon butter and the ½ cup panko bread crumbs. Brown over low heat until the bread crumbs are golden and smell like toast.
Top the pasta with the toasted bread crumbs, fresh grated parmesan, and more basil.
This recipe can easily be halved to serve 2-3 people.