Pasta with garlic, tomatoes and Parmesan

By á-177742

Ingredients

• 1 1/2 lbs. ripe cherry or grape tomatoes, halved
• 4 cloves garlic, minced
• 1/2 c. fresh French breadcrumbs
• 1/2 c. freshly grated Parmesan cheese
• salt and freshly ground black pepper
• 1/4 c. olive oil
• 1 lb. penne, fusilli or shell pasta
• 1/4 c. finely chopped fresh basil

Preparation

Step 1

1. Heat oven to 400 degrees. Put the tomato halves in large baking dish.
2. In small bowl, combine garlic, breadcrumbs, cheese, salt and pepper to taste. Spoon evenly over tomatoes. Spoon the olive oil evenly over the mixture.
3. Roast the tomatoes until the mixture is bubbly, browned and lightly thickened, 30-35 minutes.
4. Meanwhile, cook the pasta in lg. pot of salted boiling water until al dente, about 10 minutes. Drain well.
5. Add the pasta to the tomato mixture in the baking dish. Add basil and toss to combine. Serve immediately.

May add capers, olives, crushed red pepper or anchovies for extra flavor. May add shredded chicken, grilled shrimp or scallops. May add little balsamic syrup to pasta.