Sheet Pan Pasta with Toasted Breadcrumbs
Simple, good pasta? There’s literally nothing better. My favorite sorts of recipes are ones that allow you to just put the food somewhere and then you can completely ignore it (for the most part.) This meal requires minimal ingredients and minimal babysitting. This time of year, you can practically pull everything this recipe has out of your garden or you can find the ingredients fresh off the vine at your local farm.
Sheet Pan Pasta with Toasted Breadcrumbs
An easy, tasty pasta just in time for gardening season. These fresh flavors can be made even better by using the amazing herbs and vegetables that are in season.
Ingredients
Sauce
- 5 tomatoes
- 6 cloves garlic
- 2 T olive oil
- ½ t salt
- ½ t pepper
- ¼ cup basil leaves
- 1 lb. pasta noodles
Toasted Breadcrumbs
- 1 T olive oil
- 2 cloves garlic minced
- ¼ cup seasoned breadcrumbs
Instructions
Sauce
- Preheat oven to 400° F.
- Cut tomatoes in half and lay them on a baking sheet. Add the peeled garlic cloves to the same baking sheet.
- Drizzle with olive oil and season with salt and pepper. Bake for 30 minutes.
- Pour the entire contents of the baking sheet into a food processor. Add the basil leaves and pulse until smooth.
- Cook the pasta noodles and immediately add the sauce.
Toasted Breadcrumbs
- Heat the olive oil in a pan over low/medium heat. Add the garlic. Cook for 1 minute.
- Add the breadcrumbs and cook for about 3 minutes or until they're golden. Make sure to stir constantly.
- Sprinkle the toasted breadcrumbs on top of your plated pasta.
