Garlic-Infused Pasta with Sun-Kissed Tomatoes and Olive Crunch

1. Roast the Tomatoes

Preheat your oven to 300°F (150°C). Arrange halved cherry or plum tomatoes on a baking sheet lined with foil, cut side up. Scatter the 4 thinly sliced garlic cloves and thyme sprigs over the tomatoes, then drizzle with 3 tablespoons of olive oil. Season generously with kosher salt and freshly ground black pepper. Place the baking sheet in the oven and let the tomatoes roast for about 1 hour and 15 minutes, until they look shriveled and half-dried.

2. Prepare the Breadcrumbs

In a food processor, pulse the torn bread until you get coarse crumbs. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the breadcrumbs, season with a pinch of salt, and cook, stirring frequently, until they turn golden brown, about 4 minutes. Stir in the minced garlic and cook for another couple of minutes until the garlic is fragrant. Transfer the breadcrumbs to a medium bowl and stir in the chopped parsley. Let them cool.

3. Infuse the Olive Oil

In the same skillet, heat the remaining 4 tablespoons of olive oil over medium-low heat. Add the 2 smashed garlic cloves and cook gently until the garlic is golden brown and has infused the oil with its flavor, about 12 minutes. Remove and discard the garlic.

4. Prepare the Sauce

Turn up the heat to medium-high and add the tomato paste, red pepper flakes, and dried oregano to the garlic-infused oil. Cook, stirring constantly, for about 2 minutes until the tomato paste darkens and becomes aromatic. Pour in the white wine or vermouth and let it reduce by half, about 3 minutes.

5. Cook the Pasta

While your sauce is coming together, bring a large pot of salted water to a boil. Cook the pasta according to the package directions until it's al dente. Before draining, reserve about a cup of the pasta cooking liquid.

6. Combine Pasta and Sauce

Combine the cooked pasta with the tomato paste mixture in the skillet. Add the oven-dried tomatoes, sliced olives, and thinly sliced scallion whites and pale greens. Pour in a splash of the reserved pasta cooking liquid to help coat the pasta evenly. Toss everything together over high heat, making sure the sauce clings to the pasta. Stir in half of the prepared breadcrumbs for added texture.

7. Serve the Pasta

Serve the pasta immediately, sprinkling the remaining breadcrumbs over the top for a delightful crunch. Enjoy the harmony of garlic, sweet roasted tomatoes, and savory olives in every bite.