Sheet Pan Pasta with Toasted Breadcrumbs
Parmesan cheese is over. Toasted breadcrumbs are in. I never liked the taste of parmesan, and substitute it whenever I can. Toasting breadcrumbs and matching the herbs with the sauce and topping your dish with it…that’s next level pasta things. This is absolutely amazing in the Summer, but these warmer temperatures have me feeling like I just need to cook fresh foods now. You can make this from ingredients in your garden, or out of the produce section. Just make it.
Sheet Pan Pasta with Toasted Breadcrumbs
The fresh and easy pasta that they warned you about. The herby toasted breadcrumbs compliment the chunky tomato sauce perfectly.
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
Breadcrumb Topping
- 1 T olive oil
- 3 cloves garlic minced
- ¼ cup Italian 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 the 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.
Breadcrumb Topping
- 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.
