Penne with Roasted Cherry Tomatoes & Breadcrumbs

Recipe from NYT Cooking.


  • 1 pound small cherry tomatoes, halved (not grape tomatoes – it comes out to about 1.5 pint cartons. Basically enough to cover the bottom of a 13×9 inch casserole dish.
  • ⅓ cup extra virgin olive oil, plus 2 to 3 tablespoons for tossing (1/4 cup is plenty)
  •  Sea salt (I use about 3/4 teaspoon kosher salt)
  •  Freshly ground black pepper (I use about 1/2 teaspoon)
  • ¼ cup freshly grated pecorino romano, more for serving (Parmesan works too)
  • ¼ cup bread crumbs (preferably not Panko)
  • ½ pound penne


  1. Preheat oven to 425 degrees.
  2. Line bottom of casserole dish with cherry tomatoes in a single layer halved side up.
  3. Pour oil on top and season with salt and pepper.
  4. Sprinkle cheese and breadcrumbs to cover the top of the tomatoes.
  5. Bake until tomatoes have wilted, about 20 minutes.
  6. Meanwhile, boil pasta in salted water until al dente, reserving 1/2 cup of the pasta water before draining.
  7. Drain pasta and add to casserole and mix with tomatoes.
  8. Add the pasta and some reserved pasta water; mix well, scraping up breadcrumbs stuck to the bottom of the dish.
  9. Taste and adjust seasoning. Add salt, cheese or olive oil if needed.

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