TOMATOES****Bow Ties with Cherry Tomatoes and Bread Crumbs

By Unblond1

22/03/14 - We both liked this. I may have enjoyed it a bit more than Dan but he did eat it all but a couple of tomatoes. The breadcrumbs add a nice crunch to it.

Ingredients

• 2 tbsp. olive oil
• 5 - 6 oz. cherry tomatoes, halved
• 2 - 4 tbsp. fresh Italian parsley, chopped
• 1/4 cup panko
• 10 grams grated pecorino romano
• 10 grams grated parmigiano reggiano
• grated zest of one lemon
• salt and pepper to taste
• 3 1/2 oz. farfalle

Preparation

Step 1

*Pour* one tbsp. of the oil into an oven proof dish. (The small glass one with the blue lid worked well). *Halve* the tomatoes and place them cut-side up over the oil.

*Combine* the breadcrumbs, cheese, parsley, lemon zest, salt and pepper and 1 tbsp. oil in a bowl and distribute evenly over the tomatoes.

*Bake* at 350F for 30 minutes.

*Meanwhile, cook pasta in boiling salted water according to package directions.
*Drain* and toss with the tomatoes, a spoonful or two of pasta water if needed, and a drizzle of olive oil and serve.

Most recently, I topped each serving with 30 grams of my Lemon Ricotta Spread which was no appreciable improvement (although the spread itself is super) Leave it off this.

1 ,000 Italian Recipes

Calories 384.7
Total Fat 17.9 g
Saturated Fat 3.1 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 9.9 g
Cholesterol 4.2 mg
Sodium 64.0 mg
Potassium 319.4 mg
Total Carbohydrate 47.4 g
Dietary Fiber 6.6 g
Sugars 5.1 g
Protein 10.9 g