It's in the pot

A couple of weeks ago I mentioned in my roasted chicken post that everyone should know at least one recipe by heart. This basil breaded tomato topped spaghetti is also a good one to learn and takes less time than a roasted chicken. And in my opinion you could have this recipe in the bag (or pot I should say haha) very quickly.

What you need:
For the tomatoes:
1-2 Roma tomatoes (depending on how many breaded tomatoes you want or how many people you are serving...account for about 2-3 tomato slices per person)
1 cup panko bread crumbs
1/4 cup grated Parmesan cheese 
2 tbsp olive oil
1 clove garlic
1/4 cup fresh basil
1/2 tsp salt
1/4 tsp ground pepper

For the spaghetti:
1/2-full box of spaghetti (depending on how many people you are serving I used 1/2 a box for two people and had left overs)
1/4 cup olive oil
1/2 cup grated Parmesan cheese 
3 cloves garlic
1/2 tsp crushed red pepper
3/4 cup fresh basil
Salt
Pepper

What you do:
Preheat oven to 400 degrees
Boil water with a little olive oil and salt
While water is boiling slice tomatoes into 1/4 slices
Lightly coat baking sheet with aluminum foil with oil
Place the slices on the aluminum foil
In a small bowl place 1 cup breadcrumbs, 1/4 cup Parmesan cheese, 2 tbsp olive oil, 1 clove garlic (chopped), 1/4 cup fresh basil (chopped), 1/2 tsp salt, and 1/4 tsp ground pepper and mix completely
Sprinkle tomato slices with breadcrumb mixture until thickly coated
Put in oven and bake for about 10 mins until breadcrumb browns slightly
When water is boiling add spaghetti (I break mine in half so they fit nicely into the pot and to avoid clumping)
Follow the cooking instructions on the box (usually about 10-11 mins)
While everything is cooking take a medium pan and put 1/4 cup olive oil, 3 cloves garlic (chopped), 1/2 tsp crushed red pepper, salt, and pepper
Heat over medium heat for a few minutes until the garlic smells fragrant
Remove from heat and stir in 3/4 cup basil (chopped) and 1/2 cup grated Parmesan cheese
Stir until sauce is pretty creamy
Strain pasta and pour back into the pot or into a serving bowl
Add sauce and mix completely
Serve onto plates or bowls and top with two-three breadcrumb tomatoes