Pasta with Baked Tomato Sauce

Ingredients

• ¼ cup loosely packed fresh basil leaves, torn
• 1 pound dried fusilli (corkscrew) or farfalline (butterfly) pasta
• Salt and freshly ground pepper to taste
• 2 garlic cloves, finely chopped
• 2 tablespoons freshly grated pecorino cheese
• ¼ cup freshly grated Parmigiano-Reggiano cheese
• ¹/₃ cup plain dry bread crumbs
• + 2 more ingredients
• • 1 pound very ripe cherry tomatoes, halved
  • ¹/₃ cup extra-virgin olive oil

1. Preheat the oven to 400°. Grease a 13-by-9-inch baking dish with one-third of the oil. 2. Place the tomatoes cut side up in the dish. 3. In a small bowl, combine the bread crumbs, cheeses, and garlic and toss with a fork to mix well. Sprinkle the bread-crumb mixture over the tomatoes, making...

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