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Cherry Tomato Pasta with capers and breadcrumbs on a mat with vine tomatoes on the background

Cherry Tomato Pasta with Capers and Crispy Breadcrumbs

A delectable summer cherry tomato pasta that tastes zingy and crunchy. Quick to make, it is the ideal for weeknight pasta dinner or to celebrate the last days of summer.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Pasta
Cuisine: Italian
Diet: Vegan, Vegetarian
Keyword: Capers, Cherry Tomato, Oregano, Paccheri, Pasta
Difficulty: Beginner
Servings: 4
Calories: 469kcal

Ingredients

For the Tomatoes

  • 2 cups tomatoes cherry on the vine
  • 4 tbsp olive oil extra virgin
  • 1 tbsp oregano dry
  • 2 cloves garlic chopped
  • 1 pinch salt
  • 4 tbsp breadcrumbs
  • 4 tbsp lemon juice
  • 3 tbsp capers
  • 1 tbsp caperberries

For the Pasta

  • 1 l water
  • 2 tbsp salt
  • 2/3 pound pasta paccheri
US Customary - Metric

Instructions

To make the Crunchy Breadcrumbs

  • Heat 1 tablespoon EVOO in a skillet and when the oil is hot, toast the breadcrumbs until golden brown (see notes)
  • Place the breadcrumbs in a bowl or plate. Wipe up the skillet from excess oil.

To make the cherry tomato sauce

  • In the same skillet where you toasted the breadcrumbs, add 2 tablespoon EVOO. In a bowl add the chopped tomatoes, 1 tablespoon of Evoo, 2 cloves of garlic and the chopped basil.
  • When the oil shimmers, add the minced garlic and after 2 minutes the cherry tomatoes on the vine.
  • Add salt, capers, oregano and 4 tablespoons of lemon. Cover with a lid for 3 minutes.
  • Remove the lid, and burst once more the tomatoes.

To make the Pasta

  • Before starting to prepare the cherry tomato sauce, put a pot of water on the stovetop. Add the salt and bring to a boil (see notes).
  • When the water is boiling, add the pasta. Remove few tablespoons of the pasta cooking water.
  • Cook as per the time in the instructions. It should be al dente.
  • Remove the pot from the stove and put under the sink. Put a splash of cold tap water to stop the cooking and then dump it in a colander to drain.
  • Transfer the pasta to the pan, add 2 tablespoons of the cooking water and toss everything together. Add 1 tablespoon of EVOO and top it with the breadcrumbs.
  • Serve it in individual plates, with some cherry tomatoes on the vine. Top it with the remaining tablespoons of breadcrumbs and few caperberries. EAT!

Notes

  1. Make sure to not burn the breadcrumbs, you need to toss them with a wooden spoon while they toast.
  2. Always add salt to the water before boiling, regardless of the sauce you will put on your pasta.
  3. Add 1 tablespoon of the cooking water to the tomato sauce, it will help the sauce to coat better.
  4. Once the pasta is ready switch off the stove, quickly take the pot to your sink, and add a bit of cold running water to stop the cooking. This will ensure your pasta is “al dente” (firm to the tooth).

Nutrition

Serving: 1g | Calories: 469kcal | Carbohydrates: 70g | Protein: 12g | Fat: 16g | Sodium: 3827mg | Potassium: 401mg | Fiber: 5g | Sugar: 5g | Vitamin A: 642IU | Vitamin C: 19mg | Calcium: 78mg | Iron: 2mg
Have you tried to make it?Mention @Italian_Kitchen_Confessions or tag #Italian_Kitchen_Confessions!