Vegan Pasta with Tomatoes And Parsley Breadcrumbs

Its that time of the year when eating what is good for you feels more like a privilege and less like a chore. Use those plump, juicy tomatoes from your local farmer’s market and convert good old pasta into a luscious and satisfying meal. This pasta recipe from Martha Stewart’s Living is bright, fresh and delicious. Tomatoes and garlic are seriously a match made in heaven, these juicy, marinated tomatoes are the best I have ever had. I used heirloom tomatoes from my local farmers market, their flavor is definitely tough to beat. Serve this dish with a crusty bread and salad for a complete meal.

penne with tomatoes and breadcrumbs

Ingredients

1 cup pasta ( I used high fiber penne)

3 tablespoons extra-virgin olive oil

2 cloves garlic

1 cup coarse fresh breadcrumbs

3 tomatoes, cut into 1-inch pieces

1/4 cup packed fresh flat-leaf parsley leaves

Salt

freshly ground pepper

Method

1. Combine tomatoes, 2 tablespoons oil, garlic and a teaspoon of salt in a large bowl. Season with pepper. Let it stand at room temperature till tomatoes exude juices, at least 2 hours and up to 8 hours.

2. Cook pasta according to package directions, drain and set aside.

3. Preheat oven to 450F. Toss breadcrumbs and parsley with remaining olive oil and season with salt and pepper.

4. Spread the mixture on a parchment sheet lined baking tray in a single layer and bake for about 8minutes or until the parsley is crisp and breadcrumbs are toasted.

5. Stir pasta into tomato mixture and season with salt and pepper. Top with parsley-breadcrumb mixture and serve warm.

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