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Heirloom Tomatoes Over Pasta with Garlic Breadcrumbs and Shallot-Thyme Vinaigrette

Heirloom Tomatoes Over Pasta with Garlic Breadcrumbs and Shallot-Thyme Vinaigrette

Heirloom Tomatoes are at their peak right now – take advantage of their superior taste and beautiful hues

Heirloom Tomatoes team with a Gluten-Free Quinoa Spaghetti, Easy Shallot-Thyme Vinaigrette and Garlic Breadcrumbs
Marinate a colorful array of Tomatoes in Shallot-Thyme Vinaigrette

This recipe is a breeze ~ Tomatoes Marinate in a Zesty Vinaigrette – then tossed with Spaghetti (while it’s still warm to “grab” the flavor of the dressing.) Garlic breadcrumbs top the dish and add a nice crunchy topping… basil leaves are always welcome!
Shavings of Parmigiano Reggiano or an Aged Gouda cheese adds heartiness to the dish (omit if vegan.) Gluten-free friendly recipe.

Heirloom Tomatoes Over Pasta with Garlic Breadcrumbs and Shallot-Thyme Vinaigrette

Ingredients

6 medium Heirloom Tomatoes, use different colors and shapes

1 recipe Shallot-Thyme Vinaigrette

6  – 8 ounces Spaghetti, I used a gluten-free Quinoa Pasta

1 large 1″ thick slice country bread, choose a gluten-free variety, or sourdough (equal to 1/2 cup bread cubes)

2 teaspoons extra virgin olive oil

1 medium clove fresh garlic, finely grated

1 big pinch sea salt

2 tablespoons small basil leaves, green and purple

¼ cup parmegiano reggiano or aged gouda, shaved (optional)

Instructions

1

Make Shallot-Thyme Vinaigrette.

2

Make the Garlic Breadcrumbs:
Heat the oven to 350 degrees. Cut bread into 1″ cubes. Add to a small baking dish with 2 t. olive oil, grated garlic and a big pinch of sea salt. Bake for 10 minutes, turning once or until golden, watch – can burn quickly. When cool, crush with your fingers.

3

Tomatoes: Wash and dry tomatoes. Cut into wedges or thick slices, discarding the cores.

4

Add them to a large platter and toss with some Shallot-Thyme Vinaigrette – at least 1/4 cup.

5

Let marinate at least half an hour.
Cook pasta as package directs – al dente.
Drain, shake out excess water and combine with marinated Heirloom Tomatoes on the platter. HINT: The warm pasta will grab the flavors of the vinaigrette.

6

Finish the dish: Garnish with Garlic Breadcrumbs just before serving.

7

Top with basil leaves, and shavings of cheese, if using.
Add some extra vinaigrette if desired, save the rest in a glass container in the refrigerator.

See BLOG for many photos of this recipe, and more information.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

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