I know I posted earlier in the month my Pantry Party dish of the month. But this month my inspiration ran amok. Rather than just post one breaded dish, this month there’s going to be (at least) two. Fried tomatoes are now my favorite things ever. Really, this dish is incredible simple. But sometimes it’s the most simple dishes that taste the best.
This dish dug into my pantry to grab my spaghetti noodles, bread crumbs, and flour. I bought the tomatoes this morning at the farmers’ market, so they were better than usual.
Don’t forget, enter Pantry Party’s breaded theme this month before the 28th! For more info go here!
Breaded Tomato Pasta
4 oz spaghetti noodles
1/2 cup bread crumbs
1/4 cup all-purpose flour
1/4 cup skim milk
2 cloves garlic, minced
1/2 tbsp basil, minced
2 tbsp olive oil
salt, to taste
garlic powder, to taste
Parmesan cheese, to taste
1. Cook the spaghetti noodles per package directions. Drain and set aside.
2. Place the bread crumbs in a shallow dish. Place the milk in another shallow dish. Place the flour in another shallow dish.
3. Slice each tomato into three slices. Using the ends of the tomato that are left over from the slices, chopped the tomato. (By the ends I mean the ends of the tomato.)
4. Heat the oil in a cast iron skillet. Dredge each tomato slice in flour. Then dip in milk and then cover in bread crumbs. After dipping in the breadcrumbs, dip back into the milk and into the breadcrumbs again. Place each tomato slice in the hot oil. Cook for about 5 minutes per side, or until golden brown. Remove from skillet and place on a paper towel to drain.
5. In the hot skillet add the chopped tomatoes, garlic, basil, garlic powder, and salt. Cook until fragrant. Add the noodles and stir together with the tomato, basil, and garlic, making sure to evenly combine.
6. To serve place pasta on a plate. Place three fried tomatoes on top and sprinkle with Parmesan cheese.