This Penne with Tomatoes and Parsley Breadcrumbs recipe is a fresh and vibrant pasta dish, which is made with a no-cook heirloom tomato sauce and crispy breadcrumbs. It’s the perfect summer pasta, ready in about 30 minutes, plus tomato marinating time.
Penne with Tomatoes and Parsley Breadcrumbs Ingredients
A simple, elegant combination for a perfect summer meal.
- 3 ½ pounds ripe tomatoes (preferably heirloom), cut into 1-inch pieces
- ¼ cup plus 2 tablespoons extra-virgin olive oil, divided, plus more for drizzling
- 1 teaspoon finely grated garlic (from about 2 cloves)
- Coarse salt and freshly ground pepper
- 2 ½ cups coarse fresh breadcrumbs (from about ½ baguette)
- ¾ cup packed fresh flat-leaf parsley leaves
- 1 pound penne pasta
- 2 to 3 ounces ricotta salata or Parmesan cheese, shaved, for serving
How To Make Penne with Tomatoes and Parsley Breadcrumbs
A step-by-step guide to this incredibly fresh and flavorful pasta dish.
- Marinate the Tomatoes: In a large bowl, combine the chopped tomatoes, 1/4 cup of olive oil, grated garlic, and 2 teaspoons of salt. Season generously with freshly ground pepper. Stir gently and let the mixture stand at room temperature for at least 2 hours (or up to 8 hours) to allow the tomatoes to release their juices and create a flavorful no-cook sauce.
- Make the Crispy Breadcrumbs: Preheat the oven to 450°F (230°C). In a separate bowl, toss the fresh breadcrumbs and parsley leaves with the remaining 2 tablespoons of olive oil. Season with salt and pepper. Spread the breadcrumb mixture in a single layer on a rimmed baking sheet. Toast for about 8 minutes, stirring halfway through, until the parsley is crisp and the breadcrumbs are a deep golden brown.
- Cook the Pasta: While the breadcrumbs are toasting, bring a large pot of generously salted water to a boil. Add the penne and cook according to package directions until al dente. Drain the pasta well.
- Combine and Serve: Add the hot, drained pasta directly to the bowl with the marinated tomato mixture. Stir well to combine, allowing the pasta to soak up the juices. Season with more salt and pepper to taste. To serve, divide the pasta among bowls and top generously with the crispy parsley breadcrumbs, shaved ricotta salata or Parmesan cheese, and a final drizzle of good olive oil.
Recipe Tips
For the most flavorful pasta and crispiest topping.
- Why marinate the tomatoes for so long? This is the most crucial step for developing the sauce. Salting the tomatoes draws out their natural juices through osmosis. Allowing them to sit for at least two hours creates a luscious, intensely flavored, no-cook tomato sauce that is the heart of this dish.
- How to make coarse fresh breadcrumbs? For the best texture, use a day-old rustic loaf or baguette. Tear it into chunks and pulse it a few times in a food processor until you have coarse, uneven crumbs. This texture provides a much better crunch than fine, dry breadcrumbs.
- What is ricotta salata? It’s a firm, salty, and milky cheese made from ricotta that has been pressed, salted, and aged. It’s perfect for shaving and adds a wonderful salty counterpoint to the sweet tomatoes. If you can’t find it, a good quality Parmesan, Pecorino, or even crumbled feta would be a great substitute.
- Why use heirloom tomatoes? For a no-cook sauce where the tomato is the star, using the best-quality, most flavorful tomatoes you can find is essential. Heirloom tomatoes, especially in the summer, offer a complexity of flavor—from sweet to tangy—and beautiful colors that elevate this simple dish.
What To Serve With Penne with Tomatoes and Parsley Breadcrumbs
Simple sides to round out this fresh pasta meal.
This light yet satisfying pasta dish is a perfect meal on its own, but it also pairs well with:
- A simple arugula salad with a lemon vinaigrette
- Grilled chicken or shrimp
- A glass of crisp, dry white wine like Sauvignon Blanc or Pinot Grigio
How To Store Penne with Tomatoes and Parsley Breadcrumbs
Keeping your pasta fresh and your topping crispy.
- Refrigerate: Store the leftover pasta in an airtight container in the refrigerator for up to 3 days.
- Store Breadcrumbs Separately: For the best results, store the crispy breadcrumbs separately in an airtight container at room temperature. This will keep them from getting soggy. Simply sprinkle them over the pasta after reheating.
- Reheat: Gently reheat the pasta in a skillet over medium-low heat with a splash of water or olive oil. Microwaving can make the pasta mushy.
Penne with Tomatoes and Parsley Breadcrumbs Nutrition Facts
An estimated guide per serving.
- Calories: 650 kcal
- Carbohydrates: 95 g
- Protein: 20 g
- Fat: 22 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This recipe is specifically designed to highlight the flavor of fresh, ripe tomatoes, so canned tomatoes are not a good substitute. The texture and taste of the no-cook sauce rely on the unique qualities of fresh, in-season produce.
Yes, of course. While penne is a great choice because its ridges and tubes catch the sauce, this dish would also be wonderful with other short pasta shapes like rigatoni, fusilli, or orecchiette.
Yes. You can make the marinated tomato mixture up to 8 hours ahead and let it sit at room temperature. You can also toast the breadcrumbs a day in advance and store them in an airtight container at room temperature. Then, all you need to do is boil the pasta right before serving.
Try More Recipes:
- Spanish Gazpacho Recipe
- Heirloom-Tomato Pizza Recipe
- Baked Mac and Cheese with Broiled Tomatoes Recipe
Penne with Tomatoes and Parsley Breadcrumbs Recipe
Description
A stunningly simple yet elegant summer pasta featuring a vibrant no-cook heirloom tomato sauce, tossed with penne and topped with crispy parsley breadcrumbs and salty shaved cheese.
Ingredients
Instructions
- In a large bowl, combine chopped tomatoes, ¼ cup olive oil, garlic, and 2 tsp salt. Let stand at room temperature for at least 2 hours.
- Preheat oven to 450°F. Toss breadcrumbs and parsley with the remaining 2 tbsp olive oil, salt, and pepper.
- Toast breadcrumbs on a baking sheet for about 8 minutes, until golden and crisp.
- Cook penne in generously salted water until al dente; drain.
- Add the hot pasta to the marinated tomato mixture and toss to combine.
- Serve immediately, topped with the crispy breadcrumbs, shaved cheese, and a drizzle of olive oil.
Notes
- Allowing the tomatoes to marinate for at least 2 hours is essential for creating the delicious no-cook sauce.
- Use a day-old baguette or rustic bread for the best coarse breadcrumb texture.
- Store the breadcrumbs separately from the pasta to keep them crispy for leftovers.
- The quality of the tomatoes and olive oil will make a huge difference in this simple dish, so use the best you can find.