Tagliatelle with cherry tomatoes and garlic crumbs is a pasta supper dish that can be on the table in about 30 minutes. Quick easy and delicious!
Quick Pasta
Pasta has always been a great fall back dish in our family. Tasty and generally quick to prepare, a pasta dish is an ideal weekday meal. While spaghetti bolognese is definitely a family favourite, like many I am trying to cut down the amount of meat I eat, which is why this recipe is perfect.
Sometimes it's the simple dishes that taste the best. I love the flavour of the cherry tomatoes and how they seem to get sweeter and more concentrated when you roast them.
The garlic crumbs adds more flavour and a lovely crunch to the dish. Bellissimo!
What's more, I often have all the ingredients I need to make this dish at home so there is no need for a sprint to the shops after work.
Ingredients to make this simple pasta dish
Scroll down for quantities and full printable recipe at the bottom of this post.
- Cherry tomatoes
- Olive oil - use a good flavoured extra virgin
- Thyme – few sprigs fresh thyme or ¼ teaspoon dried thyme
- Pasta – I like to use tagliatelle or spaghetti for this dish
- Garlic
- Breadcrumbs
- Parsley
- Seasoning – salt and freshly ground black pepper
- Parmesan – grated to serve
Step by step Tagliatelle with cherry tomatoes and garlic crumbs
Step 1
Roast the tomatoes, with thyme and a little olive oil
Step 2
Cook the tagliatelle as directed on the packet.
Step 3
Cook the crumbs until golden.
Step 4
Drain pasta, return to the pan and add the parsley.
Step 5
Add the garlic crumbs.
Step 6
Toss all the remaining ingredients together and serve.
Handy Hints
- I always keep a bag of fresh breadcrumbs in the freezer. I make mine in the food processor from day old bread and nclude the crust unless it is really hard. Tip into a bag and freeze. They can be used straight from frozen. It doesn't freeze into a hard clump so you can crumble out just the amount you need.
- Parsley grows well on the inside kitchen window sill or, in summer, can be grown outside in a window box or pot near the kitchen. It's such a useful herb and worth always having some at hand. Parsley also freezes well (chopped) and like the breadcrumbs I find I can freeze a tub and just crumble out what I need. Its probably the next best thing to fresh.
- If you don't have cherry tomatoes, halve or quarter larger tomatoes instead.
- The tagliatelle can be substituted by other types of pasta. Personally, I often use spaghetti.
- I've given quantities to serve two but you can easily double up for a family meal.
Serving suggestions
This dish makes a complete meal on its own but you can also serve it with a salad, you might like to try making your own pasta.
Tagliatelle with cherry tomatoes and garlic crumbs
Equipment
- saucepan
- frying pan
- baking sheet
Ingredients
- 200 g cherry tomatoes (7oz)
- 2 tablespoon extra virgin olive oil
- few sprigs fresh thyme or ¼ teaspoon dried thyme
- 200 g tagliatelle (7oz)
- 1 clove garlic finely chopped
- 40 g fresh breadcrumbs (1½oz)
- 1 tablespoon chopped fresh parsley
- salt and freshly ground black pepper
- grated parmesan to serve
Instructions
- Preheat the oven to 190C/375F/gas mark 5. Cut 200g (7oz) of cherry tomatoes in half and arrange on a shallow baking tray.
- Drizzle with 1 tablespoon of olive oil. Pull the thyme leaves from a few sprigs and scatter over the tomato. Or sprinkle with ¼¼ teaspoon dried thyme. Roast for 20 to 25 minutes.
- Meanwhile, bring a large pan of lightly salted water to the boil, add 200g (7oz) tagliatelle and cook for 10 minutes or as directed on the packet.
- Heat the remaining tablespoon of oil in a frying pan and add 1 chopped clove of garlic and 40g (1½oz) breadcrumbs. Cook until the crumbs are crisp and golden, while stirring frequently. Take care not to let the mixture burn.
- Drain the pasta and toss with 1 tablespoon chopped parsley. Add the tomatoes, garlic and crumbs mixture, and toss briefly. Serve immediately sprinkled with parmesan.
Notes
- If you don't have cherry tomatoes, halve or quarter larger tomatoes instead.
- The tagliatelle can be substituted by other types of pasta. Personally, I often use spaghetti.
- I've given quantities to serve two but you can easily double up for a family meal.
Nutrition
Siobhan says
Another winner Jacqui
Jacqueline Bellefonatine says
Thank you, I try:)