Oh crumbs, it’s Monday


Meat-Free Monday

Herb and Parmesan Crus­ted Tomato Pasta

 

 

Monday is often the day you don’t feel like cook­ing. It’s the day you go back to work, and it’s a day when you often have a hang-over (well, maybe that just me), com­pli­ments from the fab­ulous Sunday you had the day before.

 

Sundays are great. On Sundays you wake up, get the paper, drink 5–7 cups of cof­fee, eat 3–10 crois­sants, play Nina Simone, or tune into the radio for some Solid Golden hits on 702. When the relax­ing starts to get a bit bor­ing (around 1:30–2), you decide it’s time for lunch and wine, glor­i­ous wine – that’s when the fun starts and the inev­it­able hang-over begins.

 

Wak­ing on a Monday is not great. Some­times, I dream that I’m wak­ing to Sunday and I’m like, “that is so cool! I thought yes­ter­day was Sunday,” then the harsh real­ity barges in as the alarm goes off and the dream dis­ap­pears into the hor­rid Monday air – it’s not without reason why there’s a song called “ I Don’t Like Mondays”.

 

Life goes on and so does Mondays. Any who, this is a great recipe for Mondays. It’s healthy, meat-free, rel­at­ively cheap, and best of all EASY. It’s a bit of sli­cing, a bit of grat­ing, a bit of boil­ing, and a bit of roast­ing some toma­toes. Oh and I for­got to men­tion, it’s really deli­cious – like for real.

 



Herb and Parmesan Crus­ted Tomato Pasta

 

500g cherry tomatoes

½ cup of grated Parmesan cheese

¼ cup finely chopped basil

½ cup of bread crumbs

½ tsp ground black pepper

6 tbls olive oil

6 cloves of gar­lic, sliced

salt and pep­per, to taste

hand­ful of basil leaves, torn

 

half a packet of spa­ghetti (250g)

 

Pre­heat the oven to 180 degrees Celsius

 

Slice the cheery toma­toes length­wise (across the polars) and with 3 table­spoons of olive oil – make sure all the toma­toes are coated with olive oil. In a bowl, com­bine the Parmesan, chopped basil, crumbs and pep­per ans mix well. Pour the crumb mix­ture over the toma­toes and toss around till the toma­toes are gen­er­ously coated in the crumbs. Place on a bak­ing tray and bake for 15–20 minutes or until the toma­toes are just start­ing to bubble and the crumbs are golden brown ( not dark brown).

 

While the toma­toes are bak­ing, cook the pasta al dente.

 

In a heavy-based sauce­pan heat the remain­ing 3 table­spoons of olive oil, add the sliced gar­lic and fry gently till the gar­lic starts to go golden. Add the cooked toma­toes and pasta and torn basil leaves to the oil and mix till the pasta is coated in the the toma­toes and oil mix­ture, check season­ing and add salt and pep­per if needed. Serve star­light away. .

 

Add more fresh basil leaves and Parmesan if needed, serve with crusty bread and a side green salad.

 

 

 

 

 

 

 

 


  1. Love the crispy bits! Yum!

    [Reply]

    Comment by Sam on September 26, 2011 at 3:52 am

  2. The dish is look­ing really good!! I might even be able to con­vince my Car­ni­vores to eat this!! Your pics are amazing!!

    [Reply]

    Kristy Reply:

    Thanks. Your Car­ni­vores wont even miss the meat ;-)

    [Reply]

    Comment by Pinkpolkadot on September 26, 2011 at 1:24 pm

  3. […] Oh crumbs, it’s Monday Meat-Free Monday Herb and Parmesan Crus­ted Tomato Pasta       Monday is often the day you don’t feel like cook­ing. Source: food-monger.com […]

    Pingback by Oh crumbs, it’s Monday | What Surrounds You | Scoop.it on October 3, 2011 at 3:13 am

  4. Nice, I will try make one for myself this weekend

    [Reply]

    Comment by Apple on October 20, 2011 at 3:59 pm