Crispy Tomatoes and Pasta

Carbohydrates and I go way back. Waaaaaay back. They are my favorite food group and they know it. Sometimes they get cocky and unappreciative of my love because they know that it is so unconditional. I just keep coming right back to them every time, no matter how they do me wrong. Just like with this recipe for a simple tomato and pasta dinner. Rather than cook the tomatoes in a pan to make a sauce, they are cooked in the oven and tossed with the pasta. I saw my imaginary best friend Lidia Bastianich do something similar on her show. Almost pasta-salad-ish, but really just a unique and delicious way to fall in love with pasta and tomatoes all over again. The tomatoes get sweet and caramelized and the olive oil adds richness and of course, the pasta brings it all together. The fried egg on top doesn't hurt either, but that is strictly optional.Crispy Tomatoes and Pasta (serves 2-3)
Ingredients:
1 pint cherry or grape tomatoes
1/4 cup grated Parmesan cheese
1/4 cup panko breadcrumbs
1 box of your favorite spaghetti pasta (I like linguine)
1 tsp. Italian seasoning
salt and pepper
olive oil

1. Slice your tomatoes in half and place in a large bowl. Also, boil water and cook your pasta to al dente while you are making the crispy tomatoes.

2. Toss with breadcrumbs, Italian seasoning, 3 Tbs olive oil, 1 Tbs. of the Parmesan cheese, and a sprinkle of salt and pepper.
3. Line a baking sheet with foil, spray with non-stick spray and dump the tomatoes on top.
4. Bake in a preheated 400 degree oven for 15 minutes until the tomatoes begin to get crispy.
5. Toss the rest of the Parmesan with the crispy tomatoes together on the hot pan. This will melt the cheese just a bit before tossing it with the pasta.
6. Toss the tomatoes together with pasta and a healthy drizzle of olive oil. Serve up and top with a fried egg if you want to take it over the top.

One Year Ago: Ropa Vieja