Roasted cherry tomatoes with Parmesan and fresh bread crumbs makes a delicious light sauce for your favorite pasta.
Total Time35 minutesmins
Course: Main Course
Cuisine: Italian
Keyword: cherry tomatoes, Easy Meal, Parmesan, pasta
Servings: 4servings
Author: NY Times Cooking
Ingredients
1poundsmall cherry tomatoeshalved
⅓cupextra virgin olive oilplus 2 to 3 tablespoons for tossing
Sea salt
Freshly ground black pepper
crushed red pepper, to taste
¼cupfreshly grated Parmesan or pecorino romanowith additional for serving
¼cupfresh bread crumbs
½poundpasta
Instructions
Preheat oven to 425 degrees. Line bottom of casserole dish with cherry tomatoes in a single layer, halved side up. Pour oil on top, season with salt and pepper. Sprinkle cheese and bread crumbs on top. Bake until tomatoes have wilted, about 20 minutes.
Meanwhile, bring a large pot of water to a boil. Season with enough sea salt so that water tastes mildly of salt. When tomatoes are just about done, add pasta to water and cook until al dente (it should be pliable, but still firm in center). Scoop out about a cup of pasta water and reserve. Drain pasta and add to casserole. Fold tomatoes and pasta together, adding another 2 to 3 tablespoons olive oil, to coat. Taste and adjust seasoning, adding the crush red pepper, if using. If it is dry, add a little reserved pasta water. Serve, passing more grated cheese at the table.