Roasted Smoky Tomatoes with Spaghettini and Garlicky Breadcrumbs

Super simple and super delicious! thats how I would describe this recipe.

This paprika smoked roasted tomato pasta recipe sounds complex, but honestly it couldn’t be any easier to prepare. The best part is that the sauce comes together on one tray. Simply sprinkle with spices, tuck a few garlic cloves here and there and let the oven do its thing. Once roasted, pop the tomatoes with a fork and drizzle with an amazing California Ranch E.V Olive Oil.

Slow roasting baby tomatoes in the oven like this intensifies their flavor and making them beautifully sweet. Paired with a little heat from the chilli and smoky paprika it makes a wonderful pasta meal. You can serve the sauce with either regular pasta, gluten free pasta or even spiralized zucchini/sweet potatoes.

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ROASTED SMOKY TOMATOES with SPAGHETTINI AND GARLICKY BREADCRUMBS, SERVES 4

 INGREDIENTS

• 10 oz spaghettini pasta or Angel hair, regular or gluten free or spiraled veggie noodles
• 2-2.5 lbs cherry tomatoes or fresh plum tomatoes
• 6-8 fat cloves garlic
• 1/2 – 1 teaspoon chili flakes
• 1 teaspoon dried oregano
• 1 teaspoon smoked mild paprika
• California Ranch extra virgin olive oil  as needed
• Sea salt as needed
• freshly ground black pepper 
• GARLICKY BREADCRUMBS
• California Ranch extra virgin olive oil  about 1 tablespoon or as needed
• 1 medium shallot, finely chopped 
• 1/2 cup panko breadcrumbs 
• 3-4 cloves of garlic, finely chopped 
• sea salt  and freshly ground black pepper as needed
• small handful fresh basil leaves, sliced into ribbons (chiffonade), plus more for garnishing 
• Parmesan cheese, for serving 

• INSTRUCTIONS
•  Preheat the oven to 450 °F.
• Bring a large pot of salted water to a boil. Wash and dry the tomatoes.
• Place the tomatoes and the garlic cloves on a large baking sheet, drizzle with olive oil, oregano, chili flakes, paprika and season with salt and pepper. Coat evenly.
• Roast the tomatoes for 30 to 40 minutes, flipping them every 10 minutes so hey blister evenly.
• Meanwhile, prepare the breadcrumb topping.
• In a small skillet, heat the olive oil over medium-low heat. Add the chopped shallot and sauté for 3-4 minutes, stir frequently, until the shallots have softened and slightly browned. Add the panko breadcrumbs and chopped garlic.
• Reduce the heat and toast the breadcrumbs for 3-4 minutes, stir constantly to prevent the breadcrumbs from burning. You’re looking for a golden toasty brown.
• Remove from heat and place the breadcrumbs in a small bowl. Season to taste with salt and pepper, and set aside.
• Meanwhile cook the spaghettini or pasta of your choice according to the instructions on the package.
• Drain and reserve 1/2 cup of the pasta water. Place the pasta back into the pot and drizzle with a glug of olive oil, and toss to coat. Add the smoky roasted tomatoes, garlicky breadcrumbs mixture, basil ribbons, and toss gently until combined. Add reserved pasta water as needed. 
• Plate the pasta and serve with basil, a generous sprinkling of garlic breadcrumbs, and serve with freshly grated parmesan cheese. ENJOY.

This is a sponsored post but all opinions are mine.