Ingredients: |
Ingredients: 6 garlic cloves, minced
1/4 cup extra-virgin olive oil, plus more for drizzling
1/4 tsp. red pepper flakes
1 lb. thin spaghetti (or whatever twirly pasta you like)
1 cup (2 oz.) grated Parmesan, divided
2 Tbsp pine nuts (optional)
6 small tomatoes
1/2 tsp. sugar
2 tsp. lemon zest and 2 Tbsp. juice from 1 lemon
1 cup fresh basil leaves, chopped, divided
Salt and Black pepper
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Directions: |
Directions:Bring 4 quarts water to boil in large pot.
Heat garlic, 1/4 cup oil and pepper flakes in nonstick skillet over low heat, stirring often, until garlic is pale golden brown, 9 to 12 minutes; remove from heat and set aside.
Boil pasta in salted water until al dente. Reserve 1 cup cooking water, then drain pasta and return it to the pot.
While pasta cooks, adjust oven rack 6 inches from broiler element and heat broiler.
If using pine nuts (or other nuts) combine them with 1/2 cup Parmesan and set aside.
Core and cut tomatoes crosswise into 1/4-inch thick slices (slicing off and discarding ends), and place in large bowl. Add sugar, 1/2 tsp salt, and 1/2 tsp pepper and toss to coat. Arrange tomatoes in even layer on wire rack set in rimmed baking sheet. Top tomatoes evenly with Parmesan-nut mixture.
Broil tomatoes until topping is golden brown, rotating sheet halfway through cooking, 3 to 6 minutes total. Watch tomatoes carefully to get them to a crispy, golden brown without burning.
Add lemon zest and juice, reserved garlic-oil mixture, and reserved cooking water to pasta. Stir until well coated with oil and no water remains in pot.
Add 3/4 cup basil and remaining 1/2 cup Parmesan and toss to combine. Season with salt and pepper to taste.
Divide pasta among individual bowls, top with tomatoes, drizzle with a little olive oil, and sprinkle with remaining 1/4 cup basil. |
This recipe for Broiled Tomato Pasta is from