The tomatoes offer lycopene, vitamin C, and fiber.
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
How to Make It
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.
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.
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.
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.