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1
Boil pasta in salted water until just al dente (according to package instructions for al dente).
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2
Drain off the water and stir in half of the butter and half of the Parmesan.
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3
Season with salt and pepper and set aside.
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4
Preheat oven to 250 F.
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5
Line bread crumbs on a baking sheet and bake for 5 minutes, or until golden.
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6
Remove them from the oven and put the breadcrumbs into a bowl.
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7
Increase oven temperature to 350 F.
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8
Heat 1/4 cup of olive oil, 1 tablespoon of garlic and 1/4 cup of basil in a saucepan over medium heat until garlic is golden.
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9
Remove from heat and mix this into the toasted bread crumbs.
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10
Season with some salt and pepper.
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11
Set aside.
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12
Bring a pot of water to boil.
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13
Then add tomatoes and cook them for 1 minute.
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14
Then remove them from the water and place them in an ice bath to stop cooking.
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15
Then peel the skins from the tomatoes, cut them in half, remove the seeds and dice the tomatoes.
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16
Over medium heat, heat remaining 1/4 cup of olive oil in a pan with remaining 1 tablespoon of garlic.
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17
Once garlic is toasted, add diced tomatoes and remaining basil to the pan, season with salt and pepper.
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18
Simmer for 5-7 minutes.
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19
In a greased baking dish (9x11), layer it with all of the pasta, then all of the tomato sauce, then all of the bread crumbs, then the remaining Parmesan.
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20
Slice remaining butter into thin pieces and place them on top of the breadcrumbs.
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21
Bake for 15 minutes.
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22
This dish was really good as leftovers too!
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23
Adapted from Scotto Sunday Suppers.
