Linguine with Cherry Tomatoes and Breadcrumb Gremolata

~ Linguine, Cherry Tomatoes, Breadcrumb Gremolata ~

The end of summer signifies many things: Labor Day BBQ’s, back to school excitement, cooling temperatures – and lots of cherry tomatoes. Our tomato plants have chugged along this summer in a cooler-than-usual climate, and suddenly seem to have picked up steam in a last minute hurrah to the end of summer. Our bushes are heavy with red and yellow cherry tomatoes, begging to be picked. We oblige and pop them in our mouths (the best way to eat a ripe cherry tomato is straight up, warm from the vine – nature’s candy at its best). However, there are only so many that can be munched on in a day or scattered over a salad. It’s time to get creative with our bounty, and so I have a recipe, or two, for you that I will share this week. The first is this light and simple dinner that may be thrown together in less than 30 minutes.

Linguine with Cherry Tomatoes and Breadcrumb Gremolata

Serves 4.

For the Breadcrumb Gremolata:

1/2 cup breadcrumbs or panko
1/4 cup finely chopped parsley and/or basil
2 tablespoons finely grated Pecorino Romano
1 teaspoon lemon zest
1/2 teaspoon pepper
1/2 teaspoon salt

Toast the breadcrumbs in a dry skillet until light golden. Transfer to a bowl and cool completely. Add remaining ingredients and toss to combine.

For the pasta:

1 pound linguine
1 tablespoon olive oil
1 clove garlic, minced
1/2 teaspoon red pepper flakes
1 1/2 pounds cherry tomatoes

Bring a large pot of salted water to a rolling bowl. Add linguine and cook until al dente; drain. While the pasta is cooking, heat olive oil in a skillet over medium heat. Add garlic and red pepper flakes. Cook, stirring until fragrant, about 1 minute. Add tomatoes. Cook, stirring occasionally, until tomatoes begin to break down, but don’t completely dissolve, about 15 minutes. Remove from heat. Add salt and pepper and taste for seasoning. Add linguine to skillet and toss to coat. Divide among serving plates and sprinkle with the gremolata. Serve immediately.

18 responses to “Linguine with Cherry Tomatoes and Breadcrumb Gremolata

  1. The photograph of the meal makes me want to try out this recipe – as well as its simplicity. Thank you for sharing.

  2. I just made the simplest pie with mostly cherry tomatoes. I know we’re inundated but I love them so finding another great simple recipe that really features tomatoes is perfect. Looks so good!

  3. Cherry tomatoes are the only kind I go with annual success. I’m going to try your recipe with roasted ones…

  4. I love the clean, fresh simplicity of this! Perfect for an easy late summer dinner. Congrats on getting tomatoes this year!

  5. Simply beautiful. I love tomatoes and simple pasta dishes. This one’s a winner.

  6. I love cherry tomatoes–the color, texture, flavor…everything about them! This pasta is gorgeous. I love the simplicity of the recipe.

  7. That just looks and sounds gorgeous. I can never have too many fresh tomatoes.. lovely..c

  8. This is perfect! I wish I hadn’t used up the rest of our cherry tomatoes. I may have to give in and get some at the store.

  9. I am making this lovely dish this week with the bounty of cherries from my garden. I even have some rosemary croutons that will make for a lovely gremolata. – S

  10. Simple and beautiful! Can’t wait to pick up some cherry tomatoes tomorrow and give this a shot =)

  11. Gorgeous photos. I would love to have this with lashings…. did I say lashings….? I mean a cup of grated Grana…. yum. thanks

  12. What an appealing dish. The home grown cherry tomatoes look wonderful.

  13. Totally yummy! Love simple rustic recipes

  14. Simply Gorgeous!!! What an beautiful and simple dish…
    Lovely, I can eat this anytime of the day.
    Those cherry tomatoes looks divine.

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