Pâtes au basilic et à la tomate

Ingrédients

• 450 grams penne pasta, (cooked and drained (reserve 1/4 cup of the pasta water))
• 2 tablespoons olive oil
• 2 cups cherry tomatoes
• 2 cloves garlic, (minced)
• 1/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup basil pesto ((homemade or store-bought))
• 1/2 cup toasted panko breadcrumbs
• 1 tablespoon salted butter
• 1/2 cup grated parmesan, (plus more for garnish)
• 1/2 cup fresh basil leaves, (plus more for garnish)

Préparation

1. 1

   Cook the pasta according to the instructions on the package. Drain well, reserving ¼ cup of the pasta water, and set aside.

2. 2

   Please note that the addition of the toasted panko is completely optional. The pasta is still delicious without it. While the pasta is cooking, melt the butter in a skillet over medium heat. Add the panko breadcrumbs and stir to coat. Continue to stir to prevent burning until the panko has absorbed the butter and has been toasted to a deep, golden brown. Remove from heat and transfer to a glass bowl. Set aside.

3. 3

   In a large skillet, over medium heat, add the olive oil, tomatoes, garlic, salt, and ground black pepper. Cook for 3-5 minutes or until the tomatoes soften and break down a little.

4. 4

   Stir in the basil pesto.

5. 5

   Add the cooked pasta and the reserved pasta water into the skillet. Toss well to coat. Cook just long enough to reheat the pasta - 2-3 minutes will do just fine.

6. 6

   Add the toasted panko, parmesan, and basil leaves. Stir to incorporate and turn off the heat.

7. 7

   Plate and garnish with fresh basil, parsley, and more grated parmesan.