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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat the oven to 400F. Toss the cherry tomatoes with olive oil, salt, and pepper on a sheet pan. Roast for 20-25 minutes until blistered and soft.
Warm the olive oil and red pepper flakes in a small saucepan over low heat for 3-5 minutes to infuse. Set aside to cool.
In a skillet, toast the breadcrumbs and garlic in olive oil over medium heat, stirring often, until golden brown, about 3-4 minutes. Set aside.
Cook the pasta in salted boiling water until al dente. Reserve 1/2 cup of the pasta water, then drain.
Toss the pasta with pesto, adding the reserved pasta water as needed to loosen. Fold in the roasted tomatoes.
Top with the garlic breadcrumbs, a drizzle of chili oil, and grated parmesan.
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Reserve the pasta water before draining to loosen the pesto without watering down the flavor.
Do not rush the chili oil; those 3 to 5 minutes over low heat are what pull the color and heat out of the pepper flakes.
If the breadcrumbs go soggy, the pan was not hot enough or they sat too long. Toast to deep golden and add them right at the end.
Make-ahead: roast the tomatoes, make the chili oil, and toast the breadcrumbs up to 2 days ahead, stored separately.
Substitutions: A good jarred pesto works fine. Gluten-free pasta and gluten-free breadcrumbs swap in 1:1.
Panko toasts up even crunchier than regular breadcrumbs.
Can I use store-bought pesto?
Yes, a good jarred pesto works fine. Look for one with real basil and olive oil near the top of the ingredient list.
How can I prevent the breadcrumbs from getting soggy?
Ensure the pan is hot enough when toasting and add them right at the end.
Can I make any components ahead of time?
Yes, you can roast the tomatoes, make the chili oil, and toast the breadcrumbs up to 2 days ahead, stored separately.
What can I add for a heartier meal?
Add grilled chicken or shrimp for a heartier one-bowl dinner.
How should I store leftovers?
Refrigerate cooled pasta in an airtight container up to 3 days. Reheat gently in a skillet with a splash of water or olive oil over medium-low.
