I went a little crazy at the farmers markets this weekend and came home with about five different kinds of cherry tomatoes. I just finished roasting up a pan. Some I’m eating on toast, but the rest will be used in this recipe. It’s from “Seriously Simple: Easy Recipes for Creative Cooks” by Diane Rossen Worthington.
All the cherry tomatoes you have 4 garlic cloves, minced 1/2 cup fresh bread crumbs 1/2 cup grated Parmesan Salt and freshly ground black pepper to taste 1/4 cup olive oil 1 pound penne, fusilli, or farfallini pasta 1/2 cup finely chopped fresh basil
Preheat the oven to 400 degrees. Place the tomatoes in a large baking dish that can be brought to the table.
In a small bowl, combine the garlic, bread crumbs, cheese, salt and pepper. Spoon evenly over the tomatoes. Spoon the olive oil evenly over the mixture. Roast the tomatoes for 30 to 35 minutes, or until the mixture is bubbly, browned, and slightly thickened.
In a large pot of salted boiling water, cook the pasta for about 10 minutes, or until al dente. Drain well. Add the pasta to the tomato mixture in the baking dish. Add the basil and toss to combine. Serve immediately.