(by Pei Ja Anderson)
1/2 sourdough loaf or 5 oz. croutons
1 lb. fresh or dried capellini pasta
4 T. extra virgin olive oil
1 t. salt
1 t. pepper
5 T. freshly minced garlic
6 pts. cherry tomatoes
1/4 c. panko bread crumbs
4 sprigs basil
6 T. grated asiago or Parmesan cheese
If using the sourdough loaf, preheat oven to 400 F.
Place loaf on a sheet pan, and bake for 30 minutes to dry out.
Cut into bite-sized cubes and set aside.
(Skip this step if using ready-made croutons.)
Bring 5 quarts of salted water to boil.
Cook fresh pasta 3 - 4 minutes, or dried pasta according to package directions, until al dente. Strain and set aside.
In a large frying pan over low-medium heat, add extra virgin olive oil, salt, pepper, and garlic. and sauté for 1 minute.
Add tomatoes, and stir to warm.
Add pasta to tomato mixture.
Serve in a large bowl, topped with bread crumbs, basil, grated cheese, and croutons.
(Read Super Sweet 100s, the story that accompanies this recipe.)