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Garlic bread—one of the greatest appetizers of all time. Not sure about you, but we always have some on hand whenever we're eating pasta to mop up all that delicious sauce at the bottom of the bowl. But then we got the brilliant idea, what if garlic bread was a pasta? All the elements of the iconic starter are in this super-easy, weeknight-friendly recipe: toasty, buttery, garlicky breadcrumb bits (warning: it's seriously garlicky, folks), parmesan cheese, parsley as well as roasted cherry tomatoes and fresh scallions (let's call this a nod to the side of marinara that inevitably goes with). Basically, it's a zhushed-up roasted tomato pasta with added texture and flavor courtesy of the breadcrumbs. It's also vegetarian friendly (if you have one in your life). Make it tonight! Although we can't promise anyone will want to kiss you afterward.
5 slices white bread
½ stick butter
5 cloves garlic, very finely minced
3/4 teaspoons salt
¼ teaspoon pepper
¼ cup finely grated parmigiano reggiano cheese
4 cups cherry tomatoes
10 small garlic cloves
Greens from 1 bunch of scallions, thinly sliced (about 1 cup)
1/4 cup plus 3 tablespoons olive oil
1 1/4 teaspoons salt, plus more for the pasta boiling water
1 pound pasta (shape of your choice)
3 tablespoons butter
1 cup finely grated parmigiano reggiano cheese, plus more for garnish
Chopped parsley for garnish
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