Recipe by Liza at Food.com
Very simple, very yummy. This is my favorite kind of cooking...just a few quality ingredients that really compliment each other. Adapted from Paola di Mauro, but given to me by my dad who is a sophisticated foodie who also appreciates simple tastes.
Top Review by Roggins
Oh, Liza...this is fabulous!! Very few ingredients, simple to prepare, great flavor. I added a tiny bit of balsamic vinegar - not because it was needed, but because I like balsamic vinegar with everything! This one is going in the favorites file. Thanks for sharing.
- 2 lbs small cherry tomatoes or 2 lbs grape tomatoes, halved
- 1⁄3 cup extra virgin olive oil
- sea salt, to taste
- fresh ground black pepper
- 1⁄2 cup freshly grated pecorino romano cheese, plus more
- pecorino romano cheese, for serving
- 1⁄2 cup breadcrumbs
- 1 lb penne
- 2 -3 tablespoons extra virgin olive oil
- 1⁄4 cup fresh basil, chopped (optional)
Directions See How It's Made
- 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.