Pasta with Baked Tomato Sauce


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

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...

View full recipe at SpringPad


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