Cherry Tomato Fusilli Lunghi with Crispy Seasoned Breadcrumbs This is one pasta dish I could eat on repeat! It’s so tasty. It’s a quick, lighter pasta dish that came come together in less than 25 minutes. I was inspired by the Frank Prisinzano cherry tomato method here. Three things I love: garlic and oil, cherry tomatoes, pasta- so this was a no brainer. The light tomato sauce coats the noodles and the the addition of the crispy seasoned breadcrumbs really took this to another level. They attached beautifully to the long fusilli giving each bit a ton of texture and really delicious flavor. Load it up with fresh basil to really take it home!
– 1/8 cup seasoned Italian breadcrumbs
– 1/4 cup panko (must!)
– 2-3 garlic cloves, minced
– pinch of Italian seasoning
– olive oil
– 12 oz fusilli bucati lunghi
– 4 cups cherry tomatoes, halved
– 1/8 cup plus 1 tbsp olive oil
– 5-6 cloves garlic, roughly chopped
– dried oregano
– handful of fresh basil leaves
For crispy toasted breadcrumbs- place all ingredients into a small pan and heat on medium low, stirring often to ensure it doesn’t burn. As oil as needed. Set to the side.
Heat a large pot of salted water. Cook pasta to al dente(!) and set aside.
In a sauce pan, heat olive oil. Add garlic (roughly chopped) to the pan, letting it stick and really maximize flavor. Don’t let it burn! Once aromatics are released and you have that base of flavor, add your halved cherry tomatoes. Let them cook down and after 3-4 minutes, press down on them lightly to help them release their juices. Add some dried oregano and a handful of fresh basil (I let mine whole). Add salt if needed. Add your pasta to the pan, and mix to combine everything together. Add a little olive oil, smidge of pasta water, and sat as as/if needed. Plate and top with a nice scoop of those toasted breadcrumbs. Mix your fork in to let them cascade down to enjoy with every bite!