I've been on a tomato spree lately. I know it's not quite Summer and I don't want to burn myself out but I may have eaten tomatoes everyday this week! Pasta Napoletana is an easy recipe I created to showcase the bright tomato flavor with an added bite of saltiness at the end. Once you've tried it, you'll be eating tomatoes all week too! But please try to compose yourself- we still need to make Roasted Pepper Salsa this Summer!
Pasta Napoletana
Ingredients:
1 lb of your favorite pasta
4 c cherry tomatoes
2 cloves garlic, minced
1 lemon, juice & zest
1/4 c Italian breadcrumbs
1/4 c EVOO, plus more for drizzling
1 TB capers, drained
salt & pepper, to taste
1/2 c basil chiffonade
1/2-1 c parmesan shavings
Directions:
Preheat oven to 350 degrees. Begin by combining tomatoes, capers, garlic, S&P, EVOO, and lemon juice and zest in an 8x8 baking dish. Mix well. Top with breadcrumbs and a drizzle more of EVOO. Slow roast in oven for about 20 minutes or until tomatoes burst and the breadcrumbs are lightly golden. Meanwhile, cook pasta according to directions. I like to use colored pasta for this dish- makes for a great presentation. Once everything is cooked per directions, toss the pasta and tomatoes together gently and served topped with parmesan shavings and fresh basil.
How about that Finding Frenchie spoon? Cute, huh?!
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