PASTA WITH BAKED TOMATO SAUCE
Serves 8
Make this delicious, light casserole when you have rich,
ripe, cherry tomatoes (don't even try with pale, tasteless
tomatoes).
1/2 cup extra-virgin olive oil
2 lbs ripe cherry tomatoes, halved
2/3 cup dry bread crumbs
1/2 cup freshly grated Parmigiano-Reggiano cheese
4 Tbsp freshly grated pecorion cheese
4 cloves garlic, minced
Salt and freshly ground pepper to taste
1 lb pasta (corkscrew or butterfly)
3/4 cup loosley packed fresh basil leaves, torn
Preheat oven to 400 degrees. Grease a 13 X 9 inch baking
dish with the oil. Place the tomatoes cut side up in the dish.
In a small bowl, combine the bread crumbs, cheeses, and garlic
and toss with a fork to mix well. Sprinkle crumb mixture over
the tomateos, making sure that each cut side is well covered
with crumb mixture. Sprinkle with salt and pepper. Bake until
the tomatoes are cook through and starting to brown on top,
about 20 minutes. Meanwhile, cook pasta. Time the pasta so
it is done cooking about the same time the tomatoes are done.
Drain pasta and toss with cooked tomatoes and fresh basil.
Salt and pepper to taste.
