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
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.
Ingredients
Instructions
Make Shallot-Thyme Vinaigrette.
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.
Tomatoes: Wash and dry tomatoes. Cut into wedges or thick slices, discarding the cores.
Add them to a large platter and toss with some Shallot-Thyme Vinaigrette – at least 1/4 cup.
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.
Finish the dish: Garnish with Garlic Breadcrumbs just before serving.
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.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
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