Pasta with Tomato Pesto and Garlicky Breadcrumbs
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
4
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Calories
994 kcal
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Course
Main Course
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Cuisine
Italian
Pasta with Tomato Pesto and Garlicky Breadcrumbs
Description
The recipe begins by roasting cherry tomatoes with olive oil, concentrating their sweetness and producing a mellow, tangy foundation. Toasted almonds and raw garlic ground together add nutty depth and pungent freshness before combining with basil leaves, Parmesan, salt, and olive oil into a smooth pesto. This sauce coats rigatoni, cooked al dente to maintain firmness.
The addition of panko breadcrumbs sautéed with garlic, salt, and red pepper flakes provides a crunchy, spicy contrast to the creamy pesto and soft pasta. Fresh mozzarella pearls scattered throughout offer pockets of mild creaminess, while lemon zest brightens the dish overall. Fresh torn basil decorated on top reinforces the herbaceous character.
This pasta combines roasted tomato's sweet acidity with the richness of nuts and cheese, complemented by a crispy, spicy breadcrumb topping. Leftover pesto and breadcrumbs can be repurposed for salads or roasted vegetables.
Ingredients
For the tomato pesto:
- 12 ounces cherry tomato 1 pint
- ½ cup extra-virgin olive oil
- ½ cup almonds slivered
- 1 garlic peeled and smashed, clove
- 1 cup basil leaves fresh, packed
- 1 teaspoon kosher salt
- ½ cup Parmesan Cheese grated
For the pasta
- 1 pound rigatoni or other short pasta
- ¾ cup panko breadcrumbs
- 1 garlic pressed or grated, clove
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon kosher salt
- ½ teaspoon red pepper flakes
- 1 lemon , for zesting (you will only zest about half)
- 1 cup mozzarella pearls
- 1 cup basil torn or roughly chopped, for serving, fresh
Instructions
- Make the pesto. Preheat your oven to 400°F. Line a rimmed sheet pan with aluminum foil. Arrange the tomatoes in a single layer, add 1 tablespoon of the olive oil, and move them around with your hands to coat the tomatoes. Roast for 20 minutes, then set aside to cool.
- While the tomatoes roast, toast your almonds. Add them to a small skillet over low heat and cook, tossing often (so they toast evenly) for about 5 minutes.
- Add the toasted almonds and the garlic to a food processor and pulse until finely ground. Add the cooled roasted tomatoes, basil, Parmesan, and salt. Pulse well to combine, using a spatula on the sides of the food processor (this can be on the chunkier side if you prefer but I like mine pretty smooth). Drizzle the olive oil through the shoot while the processor is running until the mixture is emulsified and smooth.
- Bring a large pot of generously salted water to a boil and cook the rigatoni according to package instructions until al dente. Drain and add to a large serving bowl.
- While the pasta is cooking, toast your breadcrumbs. Heat a medium skillet over medium-low heat then add the olive oil and garlic and cook for 30 seconds or until fragrant. Stir in the Panko, red pepper flakes, and salt, tossing until there are no dry bits of Panko. Cook, stirring frequently until the breadcrumbs are evenly golden brown and fragrant (about 5 minutes), taking care that nothing burns. Remove from heat and grate the lemon zest into the breadcrumb mixture.
- Add 1 ½ cups of the pesto with the pasta and toss well to combine. Add the mozzarella pearls and toss again. Divide between 4 serving bowls and top each portion with more fresh lemon zest, basil, red pepper flakes, and 1 tablespoon of Panko breadcrumbs (or more, if you like).
Notes
- Store leftover pesto in the refrigerator for up to one week to retain freshness.
- Extra garlicky breadcrumbs can be saved and used to top salads or roasted vegetables.
- Adjust breadcrumb quantity per serving based on desired crunch and leftover amount.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 994 kcal
% Daily Value*
| Calories | 994kcal | 50% |
| Carbohydrates | 105g | 35% |
| Protein | 29g | 58% |
| Fat | 52g | 80% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 30g | 150% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 20mg | 7% |
| Sodium | 1072mg | 45% |
| Potassium | 739mg | 16% |
| Fiber | 8g | 32% |
| Sugar | 8g | 16% |
| Vitamin A | 1400IU | 28% |
| Vitamin C | 44mg | 49% |
| Calcium | 326mg | 33% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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