Seared Cherry Tomato Spaghettini

As mentioned in the previous post, today I had a surplus of cherry tomatoes.  A week ago, I saw an appealing recipe which used cherry tomatoes and here was an excellent opportunity to try it out.  I made a couple of changes - such as reducing the salt - but it was a definite winner and we'll be having it again.  It's certainly quick and easy - only takes about 15 minutes to make if you have all the ingredients prepared ahead of time.

Yum!  Quick and easy pasta dinner.

Seared Cherry Tomato Spaghettini

12 oz spaghettini
1/2 cup of reserved pasta water
2 Tbsp olive oil
2 cups cherry tomatoes halved
2 Tbsp dried bread crumbs
1/4 tsp salt
3 cloves garlic sliced
pinch of crushed hot pepper flakes
1/3 cup grated parmesan cheese
1/4 cup chopped fresh basil

Cook pasta according to package directions.  Drain and reserve 1/2 cup of pasta water.

Meanwhile, in a large skillet, heat 1 Tbsp of oil over medium-high heat.  Saute tomatoes until lightly seared (about 1 minute).  Sprinkle with bread crumbs and salt, toss to coat.  Remove from the pan and set aside.

Add remaining 1 Tbsp of oil to the pan.  Cook the garlic and hot pepper flakes over medium high heat until fragrant and softened (about 2 minutes).  Add tomato mixture, pasta and reserved pasta water, stirring to combine.  Toss with parmesan cheese and basil.  Serves 4.