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Fettuccine with Cherry Tomatoes, Basil and Crisp Bread Crumbs

Summary

Yield
Source	Borrowed from Weir Cooking, by Joanne Weir, PBS
Prep Time	30 minutes
Recipes	Vegetarian

Description

This is a simple, very attractive and delicious dish for a hot summer evening. Serve with a green salad and crusty bread for a very satisfying meal.

Ingredients

1 c very coarse fresh bread crumbs
6 T extra virgin olive oil (evoo)
pn salt and freshly ground pepper
3 1⁄2 T balsamic vinegar
2 c yellow cherry tomatoes
2 c red cherry tomatoes
12 oz fettuccine
1⁄2 c basil leaves, cut into thin strips
--- parmesan cheese

Instructions

Preheat the oven to 375 degrees.

Place the bread crumbs on a baking sheet. Drizzle with 2 Tablespoons of the olive oil and toss the crumbs to distribute the oil evenly. Season the bread crumbs with salt and pepper. Bake in the middle of the oven, tossing occasionally, until they turn golden brown, 8-10 nminutes. Remove from the oven and let cool.

In a bowl, whisk together the remaining 4 Tablespoons olive oil and the balsamic vinegar. Season to taste with salt and pepper.

Add the tomatoes and stir together. Set aside.

Fill a large pot 3/4's full of salted water and bring to a boil. Add the pasta and cook until al dente, 10-12 minutes or according to the directions on the package.

Drain the pasta and toss with the tomatoes and vinaigrette. Place in a serving bowl and garnish with basil and bread crumbs and Parmesan cheese. Serve immediately. Can also be served room temperature.