I have this recipe SWIRLING around in my head so I thought I'd share with you!

Spaghetti with Roasted Tomatoes, Capers and Toasted Panko Breadcrumbs

Ingredients

For the Roasted Tomatoes

2 (3.5 ounce) Wild Wonders tomatoes, rinsed and sliced in halves

2 tbsp. olive oil

2 cloves garlic, minced

kosher salt

freshly ground black pepper

Toasted Panko Breadcrumbs

2 tbsp. olive oil

1 tbsp. Butter

1/2 cup panko breadcrumbs

2 cloves garlic, smashed

kosher salt

freshly ground black pepper

For the Spaghetti

1/2 pound dried thin spaghetti

1 tbsp. extra virgin olive oil

2 tbsp. Butter

2 tbsp. Lemon juice

3-4 tbsp. Capers, rinsed

2 tsp. Fresh chopped Basil

parmigiano-reggiano cheese, for serving

Instructions for Roasted Tomatoes

Preheat the oven to 450 degrees F. Place the tiny tomatoes and minced garlic cloves on a large baking sheet. Drizzle with olive oil, and season with salt and pepper. Spread them out evenly on the baking sheet. Roast the tomatoes for about 25 minutes, flipping them every 10 minutes until they are soft and then remove from oven. Set aside.

Instructions for the Panko Breadcrumbs

In a small skillet, heat the olive oil and butter over medium-low heat until butter melted. Add the garlic and cook until fragrant. Add the breadcrumbs and toast for 3-4 minutes, stirring constantly, or until they are golden. Remove from heat. Season to taste with the salt and pepper, and set aside.

Instructions for Pasta

Bring a large pot of salted water to a boil and then add spaghetti. Cook until al dente. Drain then set aside, reserving 1/2 cup of pasta water.

Meanwhile, add olive oil and butter to a large skillet over medium-high heat then add lemon juice and capers. Cook for just a few minutes. Add pasta noodles back into pan with just a tiny bit of the pasta water.

Remove skillet from heat and serve with the roasted tomatoes, fresh basil and breadcrumbs. Add more fresh ground pepper if needed! Sprinkle with fresh parmigiano-reggiano cheese.

Enjoy! 😉