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