Pasta with Garlic, Roasted Cherry Tomatoes and Parmesan
1½ pounds ripe cherry or grape tomatoes, halved
4 garlic cloves, minced
½ cup fresh French bread crumbs
½ cup freshly grated Parmesan cheese
Salt and freshly ground black pepper to taste
¼ cup olive oil
1 pound penne, fusilli or shell pasta
½ cup finely chopped fresh basil
Preheat the oven to 400 degrees. Put the tomato halves in a large baking dish.
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. Pass the Parmesan.
Serves 4 to 6
Diane Rossen Worthington