Another pasta dish but completely different from yesterday… this has spring vegetables and is topped with the most delicious toasted breadcrumbs…

• 1 lb plum tomatoes, cut in half and seeds scooped out
• Drizzle of extra virgin olive oil
• Salt
• Pepper

Preheat oven to 250 degrees F.

Place the tomatoes face down on a lined cookie sheet. Drizzle the oil and sprinkle salt and pepper. Roast them for 3 hours until soft. Let cool and scrape off any lose skin. Chop the tomatoes and set aside.

• 1 bunch asparagus, trimmed
• 1 bunch broccolini, trimmed and sliced in half
• Drizzle of extra virgin olive oil
• Salt
• Pepper

Preheat oven to 350 degrees F.

Transfer the vegetables to a lined cookie sheet. Drizzle the olive oil and sprinkle salt and pepper and roast for about 30 minutes. Take out and keep aside.

• ½ pound cooked pasta plus 1 cup of pasta water, penne or any kind
• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter
• 1 large shallot, chopped
• 2 garlic cloves, grated

Heat a large frying pan with the olive oil and butter. Add the shallot and garlic. Saute on medium heat for 2 to 3 minutes. Add the tomatoes and pasta water. Bring to a boil and simmer for a minute. Add the pasta and the vegetables. Mix well and season accordingly.

Toasted Breadcrumbs

• 1 tablespoon extra virgin olive oil
• 1 cup panko breadcrumbs
• 1 garlic clove, crushed
• 1 teaspoon salt
• ½ cup parsley, chopped
• 1/3 cup grated Parmigiano Reggiano cheese

Heat a medium frying pan with the olive oil. Add the breadcrumbs and garlic with the salt. Saute on medium heat, stirring constantly, making sure the breadcrumbs don’t burn. Saute for 3 to 4 minutes and keep aside and let cool. Once cool, add the parsley and cheese. Mix well and top the pasta before serving.