Pasta with Tomato Pesto and Garlicky Breadcrumbs

There’s something incredibly comforting about a bowl of Pasta with Tomato Pesto and Garlicky Breadcrumbs. I remember the first time I made this dish; it was a sunny summer afternoon, and the scent of fresh basil filled my kitchen. This dish has a way of transforming ordinary days into something special, especially when I have friends over. The vibrant flavors of the roasted tomatoes combined with the rich pesto and the crispy texture of the garlicky breadcrumbs create a harmony that’s simply irresistible. It’s not just about feeding the stomach; it’s about nourishing the soul.

As the tomatoes roast, I find myself reminiscing about family gatherings, laughter, and shared moments around the dinner table. Cooking this dish feels like a celebration of summer ingredients, and the joy it brings is contagious. Whether it’s a casual lunch or a cozy dinner, Pasta with Tomato Pesto and Garlicky Breadcrumbs is my go-to recipe when I want to impress without the fuss. Let’s dive into what makes this dish so special!

What You Need for Pasta with Tomato Pesto and Garlicky Breadcrumbs

To create the magic in Pasta with Tomato Pesto and Garlicky Breadcrumbs, it’s essential to choose the right ingredients that complement each other beautifully. The fresh tomatoes provide sweetness, while the basil brings a fragrant aroma. The combination of olive oil and nuts adds richness and depth, making each bite memorable.

• 12 ounces cherry tomatoes – Their sweetness intensifies through roasting, bringing out a rich flavor.
• ½ cup extra-virgin olive oil – A key player in both the pesto and the breadcrumb mixture, enhancing richness.
• ½ cup slivered almonds – They add a nutty flavor and crunch that pairs beautifully with the pesto.
• 1 garlic clove, peeled and smashed – Infuses the oil with flavor for the breadcrumbs.
• 1 cup packed fresh basil leaves – This herb is the star of the pesto, providing a vibrant flavor.
• 1 teaspoon kosher salt – Essential for seasoning and enhancing the overall flavors.
• ½ cup grated Parmesan cheese – Adds creaminess and depth to the pesto.
• 1 pound rigatoni (or other short pasta) – The base of our dish, providing a hearty texture.
• ¾ cup Panko breadcrumbs – For crunch and texture in the finished dish.
• 1 garlic clove, pressed or grated – Adds more garlic flavor to the breadcrumbs.
• 2 tablespoons extra-virgin olive oil – Used to toast the breadcrumbs, infusing them with flavor.
• ¼ teaspoon kosher salt – For seasoning the breadcrumbs.
• ½ teaspoon red pepper flakes – A pinch adds a delightful heat to the dish.
• 1 lemon, for zesting (you will only zest about half) – Brightens up the dish with freshness.
• 1 cup mozzarella pearls – Creamy and melty, they bring a wonderful texture to the pasta.
• 1 cup fresh basil, torn or roughly chopped, for serving – For an extra burst of freshness when serving.

How to Cook Pasta with Tomato Pesto and Garlicky Breadcrumbs

Cooking Pasta with Tomato Pesto and Garlicky Breadcrumbs is an enjoyable experience that allows you to engage with the flavors as they develop. Each step is a chance to savor the aromas and textures that come together. Let’s embark on this culinary journey!

1. Make the pesto. Preheat your oven to 400°F. Line a rimmed sheet pan with aluminum foil. Arrange the tomatoes in a single layer, drizzle them with 1 tablespoon of the olive oil, and toss gently to coat them evenly. Roast for 20 minutes until they are bursting and slightly caramelized, then set aside to cool. This roasting step deepens their sweetness.
2. While the tomatoes roast, toast the almonds. Place them in a small skillet over low heat. Stir occasionally and cook for about 5 minutes until they release their nutty aroma and turn golden. Toasting enhances their flavor and adds a delightful crunch to the pesto.
3. In a food processor, combine the toasted almonds and garlic, pulsing until finely ground. Then, add the cooled roasted tomatoes, basil, Parmesan, and salt. Pulse again until well mixed. While the processor is running, drizzle the remaining olive oil through the shoot until the mixture is emulsified. Aim for a smooth texture, but feel free to leave it a touch chunky if you prefer.
4. Bring a large pot of generously salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain the pasta and transfer it to a large serving bowl while it’s still hot to allow it to absorb the flavors.
5. As the pasta cooks, prepare the garlicky breadcrumbs. Heat a medium skillet over medium-low heat and add the olive oil and pressed garlic. Sauté for about 30 seconds until fragrant, being careful not to burn it. This step infuses the oil and breadcrumbs with a robust garlic flavor.
6. Stir in the Panko, red pepper flakes, and salt, ensuring every crumb is coated with oil. Cook while stirring frequently until they are golden brown and fragrant, about 5 minutes. Remember to keep an eye on them to avoid burning. When done, remove from heat and stir in the lemon zest for a fresh finish.
7. Add 1 ½ cups of the prepared pesto to the drained pasta and toss well until the noodles are fully coated. The combination of hot pasta and pesto creates a beautiful melding of flavors.
8. Gently fold in the mozzarella pearls, allowing them to soften slightly without losing their shape. This will create pockets of creaminess throughout the dish.
9. Divide the pasta among four serving bowls. Top each portion with extra lemon zest, fresh basil, a sprinkle of red pepper flakes, and a generous tablespoon of toasted Panko breadcrumbs for that delightful crunch. Enjoy with a side salad or as is!

Substitutions and Tips

Whether you’re looking to tweak the recipe or need some advice on preparation, here are some helpful pointers. Let’s make sure your experience cooking Pasta with Tomato Pesto and Garlicky Breadcrumbs is enjoyable and delicious!

• Storage: Any leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat gently to avoid overcooking the pasta.
• Freezing: You can freeze the pesto separately from the pasta. It will keep for about a month. Just thaw and mix when ready to use.
• Pairing: This dish pairs wonderfully with a light salad or grilled vegetables. A crisp white wine could also complement it nicely.
• Customizations: Feel free to add sautéed veggies like zucchini or spinach for added nutrition and flavor.
• Serving: This dish is best served fresh but still enjoyable as leftovers. Reheat gently to maintain texture.

How to Serve Pasta with Tomato Pesto and Garlicky Breadcrumbs

Serving Pasta with Tomato Pesto and Garlicky Breadcrumbs is as delightful as making it. Here are some tips to make your dish shine:

• Garnish generously: Don’t skimp on the fresh basil and lemon zest when serving—they add vibrant color and flavor.
• Plate with care: Use a large serving bowl to present your pasta beautifully. It invites guests to dig in!
• Complement with side dishes: Serve alongside a simple green salad or some grilled veggies for a well-rounded meal.
• Perfect for gatherings: This dish is great for casual get-togethers. It’s easy to prepare in larger quantities.
• Seasonal touch: Enjoy it during summer when tomatoes are at their peak for the best flavor. You can also play with seasonal herbs!
• Cozy dinner: It’s a fantastic choice for a cozy family dinner or a relaxed weekend meal with friends.

FAQ

Conclusion

Pasta with Tomato Pesto and Garlicky Breadcrumbs is a delightful dish that brings together freshness, crunch, and comfort in every bite. With its vibrant flavors and easy preparation, it’s a recipe worth trying.

Don’t hesitate to indulge in this pasta dish; it’s sure to become a favorite! Gather your ingredients and enjoy a lovely meal that celebrates the season’s bounty.

Pasta with Tomato Pesto and Garlicky Breadcrumbs

The ultimate comfort food, Pasta with Tomato Pesto and Garlicky Breadcrumbs combines roasted tomatoes, fresh basil, and crunchy breadcrumbs for an easy weeknight dinner that's bursting with flavor. With its vibrant colors and rich taste, it's a dish you'll want to make tonight!

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Dinner, Pasta

Cuisine: Italian

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

• 12 ounces cherry tomatoes
• ½ cup extra-virgin olive oil
• ½ cup slivered almonds
• 1 garlic clove, peeled and smashed
• 1 cup packed fresh basil leaves
• 1 teaspoon kosher salt
• ½ cup grated Parmesan cheese
• 1 pound rigatoni (or other short pasta)
• ¾ cup Panko breadcrumbs
• 1 clove garlic clove, pressed or grated
• 2 tablespoons extra-virgin olive oil
• ¼ teaspoon kosher salt
• ½ teaspoon red pepper flakes
• 1 lemon, for zesting (you will only zest about half)
• 1 cup mozzarella pearls
• 1 cup fresh basil, torn or roughly chopped, for serving

Equipment

• Large Pot
• Food Processor
• Grater
• Oven
• Baking Sheet
• Skillet
• Frying Pan
• Peeler
• Wooden Spoon
• Chef's Knife
• Mixing Bowl

Method

 

1. Make the pesto. Preheat your oven to 400°F. Line a rimmed sheet pan with aluminum foil. Arrange the tomatoes in a single layer, add 1 tablespoon of the olive oil, and move them around with your hands to coat the tomatoes. Roast for 20 minutes, then set aside to cool.
2. While the tomatoes roast, toast your almonds. Add them to a small skillet over low heat and cook, tossing often (so they toast evenly) for about 5 minutes.
3. Add the toasted almonds and the garlic to a food processor and pulse until finely ground. Add the cooled roasted tomatoes, basil, Parmesan, and salt. Pulse well to combine, using a spatula on the sides of the food processor (this can be on the chunkier side if you prefer but I like mine pretty smooth). Drizzle the olive oil through the shoot while the processor is running until the mixture is emulsified and smooth.
4. Bring a large pot of generously salted water to a boil and cook the rigatoni according to package instructions until al dente. Drain and add to a large serving bowl.
5. While the pasta is cooking, toast your breadcrumbs. Heat a medium skillet over medium-low heat then add the olive oil and garlic and cook for 30 seconds or until fragrant. Stir in the Panko, red pepper flakes, and salt, tossing until there are no dry bits of Panko. Cook, stirring frequently until the breadcrumbs are evenly golden brown and fragrant (about 5 minutes), taking care that nothing burns. Remove from heat and grate the lemon zest into the breadcrumb mixture.
6. Add 1 ½ cups of the pesto with the pasta and toss well to combine. Add the mozzarella pearls and toss again. Divide between 4 serving bowls and top each portion with more fresh lemon zest, basil, red pepper flakes, and 1 tablespoon of Panko breadcrumbs (or more, if you like).

Notes

• Tip 1: Depending on how much breadcrumbs you add to each pasta serving, you may have some left over. If you do, sprinkle over salads or roasted veggies.
• Tip 2: Leftover pesto will keep in the refrigerator for up to a week.

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Meet Blaire Holloway

Taking traditional feast recipes and giving them a modern, vibrant twist is what drives me. I want to keep your menu exciting and fresh. I handled the cooking and photography for this recipe, working to bridge the gap between classic comfort and contemporary flavor for your table.