Heirloom Tomatoes Over Pasta with Garlic Breadcrumbs and Shallot-Thyme Vinaigrette
Heirloom Tomatoes team with Gluten-Free Quinoa Spaghetti, Easy Shallot-Thyme Vinaigrette and Garlic Breadcrumbs. Delicious served at room temperature.
Servings: 6
Ingredients
- 6 medium Heirloom tomatoes use different colors and shapes
- 1 recipe Shallot-Thyme Vinaigrette
- 8 ounces Spaghetti I used a gluten-free Quinoa Pasta
- 1 thick slice country bread or choose a gluten-free variety, or sourdough (equal to ½ cup bread cubes)
- 2 teaspoons extra virgin olive oil
- 1 medium fresh garlic clove peeled, finely grated
- 1 big pinch sea salt
- 2 tablespoons basil leaves green and purple
- 1/4 cup aged gouda shaved; or parmegiano reggiano
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; mix in. 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.
Notes
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 211kcal | Carbohydrates: 34g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 11mg | Sodium: 155mg | Potassium: 392mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1115IU | Vitamin C: 17mg | Calcium: 91mg | Iron: 1mg