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Photo Credit: Elizabeth Newman

Roasted Cherry Tomato Fusilli With Breadcrumbs

Name: Roasted Cherry Tomato Fusilli With Breadcrumbs
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Ingredients: 1/4 cup olive oil; 2 cans peeled red datterini tomatoes, drained (reserve the juices); 1 1/4 teaspoon spicy seasoned salt, divided*; 1 pound pasta, such as fusilli; ¼ cup (½ stick) unsalted butter, in 1-inch chunks; 2 tablespoons extra-virgin olive oil; 1 cup panko bread crumbs; ½ teaspoon spicy salt; ¼ cup basil, torn, for garnishing; *Chef’s note: If you received the version of the kit with dried oregano, replace the spicy seasoned salt with regular kosher salt. Add 1 teaspoon dried oregano to the tomatoes when adding the salt.

10 MINPrep Time

35 MINCook Time

6Servings

by Giadzy

Photo Credit: Elizabeth Newman

Sweet Italian datterini tomatoes get the spotlight in this vibrant pasta, roasted until caramelized and jammy for incredible depth of flavor. Tossed with their own juices, fresh basil, and golden crispy breadcrumbs, this fusilli is proof that simple ingredients can turn into something truly special. With a balance of bright, juicy, and savory notes, it’s a fresh take on the classic red-sauce pasta you’ll want to make all summer long.

Roasted Cherry Tomato Fusilli With Breadcrumbs

Rated 5.0 stars by 1 users

Servings

6

Prep Time

10 minutes

Cook Time

35 minutes

Ingredients

For the Pasta:

1/4 cup olive oil

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2 cans peeled red datterini tomatoes, drained (reserve the juices)
1 1/4 teaspoon spicy seasoned salt, divided*

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1 pound pasta, such as fusilli
¼ cup (½ stick) unsalted butter, in 1-inch chunks

For the Breadcrumb Topping:

2 tablespoons extra-virgin olive oil
1 cup panko bread crumbs
½ teaspoon spicy salt
¼ cup basil, torn, for garnishing
*Chef’s note: If you received the version of the kit with dried oregano, replace the spicy seasoned salt with regular kosher salt. Add 1 teaspoon dried oregano to the tomatoes when adding the salt.

Instructions

Preheat the oven to 400°F. Place the drained datterini tomatoes in an 8x8” baking dish (make sure to set aside the drained tomato juice from the can!). Drizzle with 1/4 cup olive oil, sprinkle with the 1 teaspoon spicy salt, and toss together. Roast for 25 to 30 minutes, until browning on top and the tomatoes are bursting.
Meanwhile, make the breadcrumbs. In a medium skillet, heat the 2 tablespoons of olive oil over medium heat. Add the panko and cook, stirring frequently, until golden brown, about 5 minutes. Season with the ½ teaspoon of spicy salt and set aside.
Bring a large pot of salted water to a boil. Cook the fusilli until al dente. Reserve 1 cup of pasta water, then drain. Move the pasta to a large serving bowl. Add the reserved tomato juices and butter to the pasta, along with another ¼ teaspoon of the spicy salt. Toss until the butter melts and the pasta is coated in a light silky sauce. Add the roasted tomatoes and mix in, then top with the crispy breadcrumbs. Garnish with basil and serve.