SPAGHETTI - CHERRY TOMATOES AND TOASTED CRUMBS

By akselden

1 hour resting time

Ingredients

• TOASTED CRUMBS:
• 1 loaf rustic bread, crust removed
• 1/2 C. pure olive oil
• salt and freshly ground black pepper
• SHERRY SHALLOT VINAIGRETTE:
• 2 shallots, finely diced
• 1/4 C. sherry vinegar
• 2 T. red wine vinegar
• 1 T. balsamic vinegar
• salt to taste
• 1 C. olive oil
• 1/2 C. extra-virgin olive oil
• CHERRY TOMATO SALAD:
• 2 pints cherry and currant tomatoes, mixed
• 1 gallon water
• 1/4 C. salt
• 2 lb. spaghetti
• 1/2 C. grated Parmesan cheese
• 3 sprigs each green and purple basil,
• chiffonade or thinly sliced

Details

Servings 10

Preparation

Step 1

FOR TOASTED CRUMBS:
1. Preheat oven to 350°.

2. Cut bread into large dice. In food processor, pulse bread to crumb consistency. In large bowl, toss crumbs
with oil, salt and pepper. Spread evenly on rimmed baking sheet and bake, turning frequently, until brown. Cool. Set aside.

SHERRY SHALLOT VINAIGRETTE:
3. Soak shallots in vinegars and salt for 30 minutes.

4. Whisk in olive oils. Taste and add vinegar, oil or salt as needed.

FOR CHERRY TOMATO SALAD:
5. Slice cherry and currant tomatoes in half. Combine in medium bowl with Sherry Shallot Vinaigrette and let rest 1 hour before serving.

6. Bring water to boil and add 1/4 C. salt. Cook spaghetti until al dente, about 7 minutes. Drain.

TO SERVE:
7. In large bowl, toss pasta with cherry tomato salad. Divide evenly among serving plates. Garnish with cheese, basil and toasted crumbs. Serve immediately so crumbs remain crisp.