Weekday Vegetarian: Pasta with Cherry Tomatoes and Breadcrumb Gremolata

weekday vegetarian pasta breadcrumb gremolata photo

Photo: Kelly Rossiter

If you are like me, you have a glut of tomatoes in your backyard right about now. Either that, or you've been seduced into buying too many of those red beauties from the market. In any case, I've had a lot of tomatoes to use up recently. This is one of those very recipes that has a simple flavour base, but still makes for a satisfying meal. It's also a dish that is very kid-friendly, both in taste and in the time it takes to make it.If you want a spicier dish for an adult palate, you can always up the garlic and red pepper flakes a bit. My neighbour gave me some fantastic homegrown garlic, with huge cloves and a very intense flavour, so this was quite garlicky and gave the dish quite a bit of zing. The original recipe calls for linguine, which I didn't have, so I used some shells which filled with the gremolata very nicely. If you have large tomatoes rather than cherry tomatoes, just go ahead and cut them up and add them to the skillet. It might not be as pretty, but after all, it's dinner, not a beauty pageant.

This is from the website TasteFood.

Pasta with Cherry Tomatoes and Breadcrumb Gremolata

For the Breadcrumb Gremolata:

1/2 cup breadcrumbs or panko
1/4 cup finely chopped parsley and/or basil
2 tablespoons finely grated Pecorino Romano
1 teaspoon lemon zest
1/2 teaspoon pepper
1/2 teaspoon salt

1. Toast the breadcrumbs in a dry skillet until light golden. Transfer to a bowl and cool completely. Add remaining ingredients and toss to combine.

For the Pasta:

1 pound linguine
1 tablespoon olive oil
1 clove garlic, minced
1/2 teaspoon red pepper flakes
1 1/2 pounds cherry tomatoes

1. Bring a large pot of salted water to a rolling bowl. Add pasta and cook until al dente; drain.

2. While the pasta is cooking, heat olive oil in a skillet over medium heat. Add garlic and red pepper flakes. Cook, stirring until fragrant, about 1 minute. Add tomatoes. Cook, stirring occasionally, until tomatoes begin to break down, but don't completely dissolve, about 15 minutes. Remove from heat. Add salt and pepper and taste for seasoning. Add pasta to skillet and toss to coat. Divide among serving plates and sprinkle with the gremolata. Serve immediately.

More Harvest Pasta Recipes
Pasta with Zucchini in a Lemon Thyme Cream Sauce
Linguine with Brie and Basil
Spaghetti with Rubies

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