Ingredients
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2 lbs small cherry tomatoes or 2 lbs grape tomatoes, halved
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1/3 cup extra virgin olive oil
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sea salt, to taste
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fresh ground black pepper
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1/2 cup freshly grated pecorino romano cheese, plus more
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pecorino romano cheese, for serving
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1/2 cup breadcrumbs
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1 lb penne
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2 -3 tablespoons extra virgin olive oil
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1/4 cup fresh basil, chopped
Instructions
- Preheat the oven to 425 degrees.
- Line bottom of a casserole dish with tomato halves in a single layer.
- Pour oil on top, season with salt and pepper.
- Sprinkle cheese and breadcrumbs on top.
- Bake until tomatoes have wilted, about 20 minutes.
- Meanwhile, bring a pot of water to boil.
- Season with enough sea salt so that water is pretty salty.
- When tomatoes are just about done, add penne to water and cook until al dente.
- Scoop out a cup of the pasta water and reserve.
- Drain pasta and toss right into casserole and fold pasta into tomato mixture, adding 2-3 Tablespoons more olive oil, to coat.
- Taste, adjust seasoning, if it is dry, add some of the pasta water.
- Serve, passing more grated cheese at the table.
- I have added chopped fresh basil when tossing the pasta and really love the flavor it brings.