Panko Crusted Tomatoes and Pasta

12 Sep

I was craving fried green tomatoes.  They are one of my favorite summer time treats and I haven’t had any yet.  So, I made do with what I had and created a crispy fried tomato to serve over top some pasta for a filling, delicious meal.  The variation in textures was great.  The tomatoes themselves were super soft, encrusted in a crispy, crunchy coating with a salty, cheesy undertone from the Dubliner cheese.  Simply paired with some fresh basil and a garlicky olive oil sauce, these tomatoes were the true star of this quick and easy summer time dish.

Panko Crusted Tomatoes and Pasta

Panko Crusted Tomatoes:

2 large tomatoes, cut into 1/2″ slices

1/2 cup panko bread crumbs

1/4 cup Dubliner cheese, finely grated

Kosher salt and freshly cracked black pepper

2 tbs. canola oil, divided

Place a roasting rack over a baking sheet and lay tomato slices on it.  Season both sides of the tomatoes with kosher salt and freshly cracked black pepper.  Let sit at least half an hour.

Toss tomatoes lightly in 1 tbs. of canola oil.

Mix together panko and cheese.  Place on a flat surface, such as a plate.  Coat tomatoes in panko/cheese mixture

Heat remaining 1 tbs. of canola oil over medium-high heat in a cast iron skillet until very hot.  Add tomatoes to oil and cook 4-6 minutes per side until golden brown and crispy.  Set side on paper towels to train.

Pasta:

1/2 box whole wheat linguini

3 cloves garlic, minced

1 tbs. olive oil

1/2 tbs. butter

1/2 cup basil, roughly chopped

Kosher salt and freshly cracked black pepper

Heat olive oil and butter in a large non-stick pan over medium heat.  Add garlic and cook until fragrant, about a minute.  Add pasta and toss to coat with garlic, olive oil, and butter.  Top pasta with panko crusted tomatoes (from above) and basil.

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