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.










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