Pasta with Baked Cherry Tomatoes

Well my cherry tomato plants are just taking off and producing more fruit than I know what to do with. I am not a big tomato fan either. So I was searching the internet for a recipe that would help me use some of the tomatoes I have gathered. And I love Lidia Bastianich and her website was the first place I went to. And she did not disappoint!! I found this wonderful recipe. So when my step-mother came out to help me with the kids I could not resist making it for her. And she did not disappoint! She always makes the best yummy noises that boost my cooking ego. And you can bet that I will absolutely be making this recipe several times over the summer while I have a plethora of fresh summer cherry tomatoes. So I highly recommend this recipe!!

Recipe:
3 pints fresh cherry tomatoes
1/2c olive oil
1/3c breadcrumbs
1t kosher salt
1/4t pepperoncino flakes (red pepper flakes)
1lb spaghetti, gemelli, or penne pasta
10 plump garlic cloves, sliced
2T fresh Italian parsley, chopped
1c fresh basil leaves, thinly sliced (julienne)
1/2c parmesan cheese

Preheat oven to 350 degrees.

Halve your cherry tomatoes. Toss with 3T of the olive oil in a large bowl. Top with breadcrumbs, salt, and pepperoncino. Gently toss and pour onto a parchment or foil lined baking sheet. Spread them out evenly into a single layer on the sheet. Bake until they are shriveled slightly and starting to caramelize, about 25 minutes.

Meanwhile fill a pot with water and salt it generously. Bring to a rolling boil. When the tomatoes are nearly done place the pasta in the water to cook.

As soon as the pasta is cooking, pour the remaining olive oil into a large skillet over medium-high heat and scatter in the garlic. Cook for a minute or two until it is sizzling and lightly colored. Then ladle in 2c of the pasta water and bring to a boil. Let half of the water evaporate then lower the heat and stir in the chopped parsley. Keep the sauce barely simmering.

As soon as the tomatoes are done, remove from the oven.

Once the pasta is al dente, lift it from the water and let it drain briefly and place into the skillet with the sauce. Toss the pasta quickly with the parsely sauce. Then add in the parmesan. Once incorpoated add in the cooked tomatoes and the sliced basil. Toss together gently. Mound generous portions onto your plate and serve immediately.

This dish was a perfect example of what summer food should be. The tomatoes were fresh and wonderfully sweet and made even better by baking them. The pasta was cooked perfectly and not heavily dressed so the meal was not heavy. But it was filling enough to please even a meat eater. The freshness of the basil was also very refreshing. And the best part was how inexpensive this whole meat cost me. I grew the tomatoes myself and I had the herbs in my box so it was cheap and very very tasty!! I absolutely encourage you to make this with your own fresh cherry tomatoes! Venite a mangiare!!