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1
Preheat oven to 400 degrees F. Pour half of the olive oil into a 13x9 baking dish and spread evenly along the bottom and sides with your fingers or a pastry brush.
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2
Wash cherry tomatoes and pat dry.
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3
Slice each tomato in half and place them in the baking dish, skin-side down, to form a single layer in the baking dish.
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4
Fit in as many tomatoes as you can.
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5
In a small bowl, combine bread crumbs, cheeses, and garlic and mix with a fork.
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6
Sprinkle the mixture evenly over the tomatoes.
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7
Sprinkle salt and pepper over the tomatoes and bread crumb mixture, and finally, drizzle the remaining olive oil over the top.
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8
Place the baking dish in the oven and bake for 20-25 minutes, or until top begins to brown.
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9
Once the baking dish is in the oven, bring a large pot of water to a boil.
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10
Add pasta and cook it according to package instructions for al dente.
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11
Ideally, the pasta should be drained immediately before or after the baking dish is removed from the oven.
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12
When its time to pull the tomatoes out of the oven, once you remove the dish, use the back of a large spoon to stir the tomatoes, squishing them to release their juices.
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13
Pour the drained pasta into the baking dish and stir well.
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14
To slice the basil, stack the leaves together and roll them up lengthwise.
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15
Then, chop the roll in pieces about 1/8 wide.
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16
Fluff the basil gently with your fingertips and sprinkle over the pasta and tomatoes.
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17
Serve with additional Parmesan cheese as a garnish.
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18
This dish also makes fantastic leftovers!
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19
Adapted from Smitten Kitchen
