Cherry Tomatoes With Pasta and Fresh Basil


1 ½ – 2 pounds fresh, ripe cherry tomatoes, halved (can squeeze out some of the juice if they are watery)

4 garlic cloves, minced

½ cup fresh French bread crumbs

½ cup freshly grated Parmigiano Reggiano

salt and pepper to taste

¼ cup olive oil

penne pasta, or fusilli, or farfallini etc

½ cup finely chopped fresh basil


Preheat oven to 400 degrees. Put the tomato halves in a large baking dish that can be brought to the table.

In a small bowl, combine garlic, bread crumbs, cheese, and s&p.

Spoon evenly over the tomatoes. Spoon the olive oil evenly over the mixture.

Roast the tomatoes for 30-35 minutes, or until the mixture is bubbly, browned, and slightly thickened.

In a large pot of boiling, salted water, cook pasta til al dente. Drain well.

Add the pasta to the tomato mixture in the baking dish.

Add the basil and toss to combine. Serve immediately, with more parmesan if desired.