Pasta with Oven-Dried Tomatoes, Olives, and Garlicky Breadcrumbs
A simple weeknight dinner showcasing bold Mediterranean flavors and satisfying textures.
This recipe brings together classic Mediterranean flavors in a comforting bowl of pasta. Here, bright and jammy oven-dried tomatoes, pungent olives, and golden, garlicky breadcrumbs combine to create a dish that is both deeply savory and pleasingly textural. Each element is prepared for maximum flavor, and the components are balanced for an effortless, elegant weeknight dinner or a show-stopping main course for entertaining.
Why This Recipe Works
- Jammy oven-dried tomatoes concentrate the flavor and add sweet-tart richness to the sauce.
- Triple garlic treatment—slow roasted, sautéed, and infused—ensures savory depth without harshness.
- Hearty, briny olives contribute salinity and a meaty texture.
- Crunchy, golden breadcrumbs deliver nutty flavor and textural contrast to the tender pasta.
- Finishing with fresh herbs brings brightness and lifts the dish.
Ingredients
- 2 pounds plum or Roma tomatoes, halved lengthwise
- 6 tablespoons extra-virgin olive oil, divided
- Kosher salt and freshly ground black pepper
- 12 garlic cloves, thinly sliced
- 1 cup fresh rustic-style bread crumbs (see Note)
- 12 ounces dry long pasta (spaghetti, linguine, or bucatini work well)
- One 2-ounce can oil-packed anchovy fillets, drained and chopped (optional, but recommended for depth)
- 1/2 cup good-quality black olives (oil-cured, Kalamata, or Gaeta), pitted and roughly chopped
- 1/4 teaspoon crushed red pepper flakes, or more to taste
- 2 tablespoons chopped flat-leaf parsley or fresh basil
Note: To make fresh breadcrumbs, pulse torn pieces of rustic bread in a food processor until you get coarse crumbs.
Oven-Drying the Tomatoes: Creating the Flavorful Base
The foundation of this dish is the oven-dried tomato. This process coaxes out excess water, reducing and concentrating the tomato’s natural sugars and acidity, resulting in an intensely jammy, yet still juicy, texture. This deepens their flavor considerably, making each bite vibrant and intensely tomatoey.
- Line a baking sheet with parchment paper. Arrange halved tomatoes cut side up. Drizzle with 2 tablespoons olive oil. Season with salt and pepper.
- Bake at 300°F (150°C) for 1.5 to 2 hours, until tomatoes appear shriveled at the edges but are still moist and collapsing. Rotate the pan halfway for even drying if needed.
- Set aside while you prepare the other elements. These can be made a day ahead and refrigerated in a covered container with their juices and oil.
The Triple Garlic Effect: Roasted, Sautéed, and Infused
This pasta harnesses garlic in three forms, each contributing a different mood:
- With the tomatoes: A handful of thin garlic slices join the oven for the last 20 minutes, turning golden and sweet.
- In the oil: Another batch of garlic is gently sautéed in olive oil, infusing the oil and mellowing the sharpness.
- In the breadcrumbs: Some of the garlicky oil is reserved to toast fresh breadcrumbs, amplifying their savoriness and aroma.
Making Crisp, Garlicky Breadcrumbs
- In a medium skillet, heat 2 tablespoons olive oil over medium-low.
- Add remaining sliced garlic and cook, stirring, until just golden—about 1–2 minutes.
- Remove half the garlicky oil and set aside for the sauce base.
- Add breadcrumbs to pan. Increase heat to medium and cook, stirring frequently, until crumbs are deep golden and crisp, about 4–5 minutes.
- Season generously with salt and set aside to cool. They’ll continue to crisp as they cool.
Bread crumbs can be prepared ahead of time and stored in an airtight container for up to three days.
Preparing the Sauce: Olives, Anchovies, and Red Pepper
Next, we build the sauce. Here’s how:
- In a large skillet or sauté pan, heat remaining garlicky oil over medium heat.
- Add anchovies (if using) and stir until they break down and melt into the oil. Add chopped olives and a pinch of red pepper flakes. Sauté until just fragrant, 1–2 minutes.
- Add the oven-dried tomatoes and any accumulated juices. Toss gently to warm through and allow flavors to meld for about 2 minutes.
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Cooking the Pasta and Bringing It Together
- Bring a large pot of well-salted water to a boil. Cook pasta until just shy of al dente (check package for timing).
- Reserve 1 cup cooking water, then drain the pasta.
- Add drained pasta directly to the skillet with the sauce. Toss vigorously over medium heat, adding a splash of reserved water at a time, until the sauce clings and coats each strand.
- Stir in fresh herbs, taste for seasoning, and adjust with extra salt, pepper, or oil as needed.
Serving, Garnishes, and Final Touches
For best results, serve pasta hot from the pan, topped with crunchy breadcrumbs at the last moment to preserve their crispness.
- Plate the pasta in warm bowls.
- Sprinkle garlicky bread crumbs generously over the top.
- Garnish with extra herbs, a thread of olive oil, and more pepper flakes to taste.
- If you like, add a few shavings of aged cheese (such as Pecorino Romano or Parmigiano-Reggiano), though the dish is deeply savory on its own.
Tips for Success and Variations
- Use the best tomatoes you can find—Roma or plum varieties resist falling apart and dry beautifully.
- Experiment with olives—Gaeta, Niçoise, or Taggiasca offer different degrees of saltiness and subtle fruitiness.
- Gluten-free? Substitute gluten-free pasta and use gluten-free bread for crumbs.
- Spice it up: Double the chili flakes for a more assertive heat.
- Add greens: Toss in a handful of baby spinach or arugula with the pasta for color and nutrition.
- Make ahead: Oven-dried tomatoes and breadcrumbs can be made up to three days in advance, streamlining weeknight prep.
Frequently Asked Questions
Q: Can I use store-bought sun-dried tomatoes instead of oven-drying them?
A: Yes, you can substitute sun-dried tomatoes (packed in oil) for the homemade oven-dried tomatoes, though the dish will have a slightly different, more intense flavor and firmer texture.
Q: What type of pasta works best with this recipe?
A: Long, sturdy shapes like spaghetti, linguine, or bucatini are ideal because they catch the jammy sauce and breadcrumbs well, but short shapes like penne or rigatoni can also be used.
Q: How can I make this vegan?
A: Omit the anchovies and ensure your breadcrumbs are vegan-friendly. Consider adding a pinch of capers for briny flavor in place of the anchovies.
Q: Can I add cheese?
A: Yes! While not strictly necessary, a grating of Parmigiano-Reggiano or Pecorino Romano adds a salty, creamy finish to the dish.
Q: What can I substitute for olives if I don’t like them?
A: Try roasted artichokes or capers for a different type of briny bite. You can also omit the olives, though the flavor will be less complex.
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 390 kcal |
| Fat | 15g |
| Saturated Fat | 2g |
| Carbohydrates | 56g |
| Protein | 11g |
| Sodium | 780mg |
| Fiber | 5g |
History and Inspiration
This dish draws inspiration from rustic southern Italian cooking, where frugal ingredients—stale bread, preserved vegetables, and cured fish—are reborn in bold combinations. The use of oven-dried tomatoes recalls the tradition of drying excess harvests for winter; crunchy bread crumbs were invented as a thrifty alternative to cheese, adding texture and flavor to simple pastas.
Serving Suggestions and Pairings
- Wine: Pair with a crisp, mineral-driven white like Verdicchio or a light, chilled red such as Lambrusco.
- Salad: Contrast the savory pasta with a peppery arugula salad dressed in lemon and olive oil.
- Bread: A slice of toasted rustic bread is perfect for mopping up any leftover sauce.
- Add a protein: Top with a poached egg or seared shrimp for extra heartiness.
Storage and Leftovers
- Cool leftovers completely before transferring to an airtight container. They keep well refrigerated for up to 3 days.
- Reheat gently in a skillet with a splash of water or olive oil to restore creaminess.
- To maintain crunch, toss breadcrumbs on just before serving, not during storage.
Recipe Summary Table
| Prep Time | 20 minutes |
|---|---|
| Cook Time | 1 hour 40 minutes |
| Total Time | 2 hours |
| Serves | 4 |
Final Thoughts
This oven-dried tomato, olive, and breadcrumb pasta is a celebration of Mediterranean flavors and resourceful home cooking. With a little forethought, ordinary ingredients are transformed into an extraordinary, soul-warming meal that is as flexible as it is robust. Whether you follow the recipe to the letter or make it your own with seasonal substitutions, it invites creativity and rewards care with every savory, crunchy, aromatic forkful.
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