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, I am trying to cut down the amount of meat I eat, which is why this recipe is perfect. Have to say, cutting down on meat is much easier now that our two always hungry boys no longer live at home. 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.
Tagliatelle with cherry tomatoes and garlic crumbs really is a quick and easy dish, and you can have it on the table in about 30 minutes. 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 add more flavour and a lovely crunch to the dish. Bellissimo!
- 200 g cherry tomatoes
- 2 tbsp extra virgin olive oil or extra virgin rapeseed oil
- few sprigs fresh thyme or ¼ tsp dried thyme
- 200 g tagliatelle
- 1 clove garlic finely chopped
- 40 g fresh breadcrumbs
- 1 tbsp chopped fresh parsley
- salt and freshly ground black pepper
- grated parmesan to serve
- Preheat the oven to 190C/375F/gas mark 5. Cut the cherry tomatoes in half and arrange on a shallow baking tray.
- Drizzle with half of the olive oil. Pull the thyme leaves from their stems and scatter over the tomato. Roast for 20 to 25 minutes.
- Meanwhile, bring a large pan of lightly salted water to the boil, add the tagliatelle and cook for 10 minutes or as directed on the packet.
- Heat the remaining oil in a frying pan and add the garlic and bread crumbs. 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 the parsley. Add the tomatoes, garlic and crumbs mixture, and toss briefly. Serve immediately sprinkled with parmesan.
Not suitable for freezing.
Step by step Tagliatelle with cherry tomatoes and garlic crumbs
- 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.