Tagliatelle with cherry tomatoes and garlic crumbs
extra virgin olive oil or extra virgin rapeseed oil
few sprigs fresh thyme or ¼ tsp dried thyme
chopped fresh parsley
salt and freshly ground black pepper
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.
Recipe by recipesmadeeasy.co.uk