Martha Stewart Penne with Tomatoes and Parsley Breadcrumbs

Martha Stewart Penne with Tomatoes and Parsley Breadcrumbs is an easy summer pasta where the sauce never touches heat. Ripe heirloom tomatoes sit in garlic and olive oil for hours, then toss with hot penne and crispy breadcrumbs for a fast weeknight family dinner.

Ricotta salata shaved on top adds a sharp, salty bite against the sweet summer tomatoes. Let them marinate the full two hours so their juices turn into a silky no-cook pasta sauce.

Martha Stewart Penne with Tomatoes and Parsley Breadcrumbs

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

510

kcal

A tangle of hot penne coated in cool, juicy heirloom tomato sauce with golden parsley breadcrumbs and salty ricotta salata shaved on top.

Ingredients

• 3 1/2 pounds ripe tomatoes (preferably heirloom), cut into 1-inch pieces
  

• 1/4 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 1/2 cups coarse fresh breadcrumbs (from about 1/2 baguette)
  

• 3/4 cup packed fresh flat-leaf parsley leaves
  

• 1 pound penne
  

• 2 to 3 ounces ricotta salata or Parmesan cheese, shaved, for serving
  

Directions

• Marinate the tomatoes: Combine tomatoes, 1/4 cup oil, garlic, and 2 teaspoons salt in a large bowl, and then season with pepper. Let stand at room temperature until tomatoes exude juices, at least 2 hours and up to 8 hours.
• Toast the breadcrumbs: Preheat oven to 450 degrees. Toss breadcrumbs and parsley with remaining 2 tablespoons oil; season with salt and pepper. Spread mixture in a single layer on a rimmed baking sheet and toast, stirring halfway through, until parsley is crisp and breadcrumbs are toasted, about 8 minutes.
• Cook and toss the pasta: Meanwhile, bring a large pot of generously salted water to a boil. Add pasta and cook until al dente; drain. Stir pasta into tomato mixture, and season with salt and pepper. Top with breadcrumbs, cheese, and a drizzle of oil.

Tools for this recipe

• Cuisinart 14-cup food processor, Kirecoo 12-quart stainless steel stock pot, Nordic Ware half sheet pan, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I Use Regular Tomatoes Instead of Heirloom for This Pasta?

Standard beefsteak or Roma tomatoes work fine, though you will lose some of that sweet, complex flavor heirloom varieties bring. Cut them into 1-inch pieces the same way, and add a pinch of sugar if they taste acidic after marinating.

How Do I Make Fresh Breadcrumbs from a Baguette?

Cut half a baguette (day-old is best) into chunks and pulse in a food processor 8 to 10 times until you get coarse, uneven crumbs. Avoid blending too fine, since larger pieces give the topping its crunch after 8 minutes at 450 degrees.

What Can I Use Instead of Ricotta Salata?

Pecorino Romano gives you the same salty sharpness in thinner shavings. Feta crumbled on top works too, though it melts slightly from the heat of the pasta. Parmesan is the safest swap and the one Martha herself suggests.

Can I Marinate the Tomatoes Overnight?

Eight hours is the maximum Martha recommends, and overnight pushes past that. The tomatoes start to break down too much and the texture goes mushy. Marinate them in the morning before work and the sauce will be ready by dinner.

How Long Do Leftovers Keep?

The pasta absorbs the tomato juices quickly, so leftovers are best eaten within 1 day stored in the fridge. Toss in a splash of olive oil when you reheat to loosen everything up. The breadcrumbs will lose their crunch overnight, so toast a fresh batch if you have time.