Cherry Tomato Spaghetti with Toasted Pine Nuts

I haven't been in much of a blogging mood lately--for this blog and my other one.  And I have done some cooking and I just need to get caught up.  I even considered just stopping this cooking blog altogether, seeing how inconsistent I am with it.  Not to mention, we're on the verge of a big military move to Germany and we'll be on leave for a good month and a half...which means no cooking or baking until after we get settled in (we'll be in Germany after the New Year.  But my husband told me to keep it up.  So I will! 

Everyone pretty much knows that I'm a pasta fan.  This particular dish is very similar to the Ribbon Pasta with Tomato, Dill and Ricotta recipe that I posted a while back, and is just as terrific, if not better.  Believe it or not, this is the first time I've ever made a dish with pine nuts in it.  I love how nicely they pair with garlic and fresh cherry tomatoes.  This pasta is very light, but hearty.  And I'm definitely going to make it again.  I'm a huge fettucine fan, so I substituted that in for the spaghetti.  And I think that the colors of the pasta make a for a nice contrast against the vibrant red of the cherry tomatoes.

Cherry Tomato Spaghetti with Toasted Pine Nuts

from Cooking Light

2 (1-ounce) slices sandwich bread

1 1/2 tablespoons olive oil, divided

1 teaspoon garlic powder, divided

3 cups red cherry tomatoes

3 garlic cloves, thinly sliced

8 ounces uncooked spaghetti

1/4 cup chopped fresh basil

3 tablespoons pine nuts, toasted

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1.  Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Add 1 1/2 teaspoons oil and 1/2 teaspoon garlic powder; pulse to combine.

2.  Heat a large nonstick skillet over medium heat. Add breadcrumb mixture to pan; cook 2 minutes or until lightly toasted. Remove from pan; set aside.

3.  Heat 1 teaspoon oil in pan. Add tomatoes to pan; cook for 3 minutes or until tomatoes begin to wrinkle. Sprinkle with remaining 1/2 teaspoon garlic powder and garlic; cook 30 seconds. Cover; reduce heat to low.

4.  Cook pasta according to the package directions, omitting salt and fat. Add pasta, remaining 2 teaspoons oil, basil, pine nuts, salt, and pepper to tomato mixture, stirring to combine. Toss pasta with breadcrumbs; serve immediately.

Enjoy!