Pasta with Tomato, Basil & breadcrumbs
from: Tuva Spalding - New York, NY

Inspired by a dish that floated past my consciousness while napping in front of the tube.
The only time-consuming part is making the bread crumbs, although I'm sure that a high quality commercial bread crumb would suffice.
This version serves 4 very adequately (plus a bit left over for tomorrow's lunch.

For Bread Crumbs:

• 2 Tablespoons of olive oil
• 2 garlic cloves, crushed
• 1/3 loaf of whole wheat bread (crust removed)
• salt & pepper to taste

• 1 Tablespoon of olive oil
• 2 cloves of garlic, crushed
• 2 pints of cherry tomatoes or grape tomatoes
• Large handfull of basil leaves (no stems) cut into thin strips or chopped
• 1/3 to 1/2 cup of soy yoghurt (creme fraiche or dairy yoghurt would do)
• Bread crumbs
• salt and pepper to taste, plus oregano or rosemary (couldn't hurt)
• 1 lb of medium or large tubular pasta, or medium size "interesting" pasta (rotelle, fusilli, penne) cooked al dente.
  Spaghetti or linguine will do in a pinch

Cut the bread in 1/2" to 3/4" cubes.
Process in food processor with steel knife until you have medium bread crumbs.

Heat one tablespoon of oil and cook garlic slowly for two minutes to flavor the oil. Remove the garlic.

Turn the heat to high and add bread crumbs.
Stir/saute vigorously adding the second tablespoon of oil as needed.
Toast bread crubs until almost crisp but not burned.
Taste and season with salt and pepper.

Alternatively, open commercial bread crumbs.

For the Sauce:

In a saucepan heat the oil and cook garlic slowly for two minutes to flavor the oil.
Remove the garlic.

Turn the heat to medium and add tomatoes.
Cover and cook until tomatoes burst, then turn heat to low and simmer for six or seven minutes.
Add soy yoghurt and stir through the sauce.
Allow to come back to medium heat.

Sprinkle basil over the sauce until sauce is thinly covered, then add drained pasta and toss.
When pasta is almost fully mixed with the sauce add the bread crumbs and complete mixing.

The garlic is removed from the oil because my partner hates garlic pieces although she loves the flavor.