When garden season is in full-swing, we all can relate to having a yield of tomatoes that is so large that we need to find new and creative ways to prepare them. This recipe uses cherry tomatoes to capture the tastes of Italy in a fresh and light recipe perfect to serve as a meal or side dish for any occasion.
*recipe derived from cooking.nytimes.com
- 1 pound small cherry tomatoes, halved
- 1/2 cup olive oil
- 1/4 cup grated parmesan cheese
- 1/4 cup bread crumbs
- 1/2 pound penne pasta
- pinch salt/pepper
- Preheat oven to 425 degrees.
- Line bottom of 9×13″ casserole dish with cherry tomatoes, in a single layer, halved sides up. Pour on olive oil and season with salt and pepper.
- Sprinkle parmesan cheese and breadcrumbs on top.
- Bake until tomatoes begin to wilt, about 20 minutes.
- While tomatoes are baking, bring water to a boil in a pot. When tomatoes are nearing doneness, add pasta to water and cook to al dente.
- Scoop out 1 cup of pasta water and set aside as reserve.
- Drain pasta and add to casserole dish.
- Add reserved pasta water to casserole dish, only if needed due to dryness.
- Serve and enjoy!