Crispy Bread Crumb Spaghetti

Crispy Bread Crumb Spaghetti

The secret is in the bread crumbs. 

Serves: 7 people 


1 box thin spaghetti

2 pints cherry tomatoes, halved

7 tbsp. extra virgin olive oil

½ lb. green beans, cut in half

½ cup panko breadcrumbs

1 tbsp. parsley, chopped

1 tsp. rosemary, chopped

1 clove garlic, chopped

½ cup Parmesan cheese, grated

salt and pepper to taste


1. Bring a large pot of water to a boil and preheat oven to 425°F

2. In a medium bowl, coat the cherry tomatoes with 2 tbsp. of olive oil and season with salt and pepper

3. Place on a cookie sheet and roast in the oven for 10 minutes, until they are blistered

4. In a second bowl, combine the breadcrumbs, parsley, rosemary, garlic and remaining olive oil and spread out the mixture on a second cookie sheet

5. Bake the breadcrumbs until they are golden brown

6. Cook the pasta along with the green beans according to the directions. Drain and toss the pasta and green beans with the cherry tomatoes

7.Top with the breadcrumbs and sprinkle with cheese before serving

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