Monday, April 28, 2008
Preparation time: 10 minutes
Cooking time: 30 minutes
Yield: 4 servings
4 large beefsteak tomatoes, cored
4 cloves garlic, pressed or minced
¼ cup fresh basil leaves, thinly sliced into ribbons
3 tablespoons olive oil
½ teaspoon salt
½ pound capellini (angel hair pasta)
½ cup bread crumbs
¼ cup freshly grated Parmesan or Romano cheese
1. Heat oven to 350 degrees. Place the tomatoes on a lightly oiled baking sheet; divide the garlic and basil among the tomatoes. Drizzle ½ teaspoon olive oil in each; sprinkle with the salt. Cook until tomatoes soften and begin to shrivel but still hold their shape, about 30 minutes.
2. Meanwhile, heat a large saucepan of salted water to a boil over medium-high heat; add the capellini. Cook until al dente, about 8-10 minutes; drain.
3. While pasta is cooking, heat the remaining olive oil in a large, heavy skillet; stir in the bread crumbs. Cook, stirring, until crumbs brown and become crispy, about 4 minutes.
4. Toss the pasta with the bread crumbs; divide evenly among 4 pasta bowls. Nestle a tomato carefully in each bowl. Top with cheese. Serve, allowing diners to break up their own tomato and eat with the pasta.
Nutrition information per serving:
421 calories, 30 percent of calories from fat, 14 g fat, 3 g saturated fat, 4 mg cholesterol, 61 g carbohydrates, 14 g protein, 477 mg sodium, 5 g fiber
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