Pasta Ida Lucia Pezzino

1. 1

   Heat oven to 350 degrees F.

2. 2

   Place the tomatoes on a lightly oiled baking sheet; divide the garlic and basil among the tomatoes.

3. 3

   Drizzle 1/2 teaspoon olive oil in each; sprinkle with the salt.

4. 4

   Cook until tomatoes soften and begin to shrivel but still hold their shape, about 30 minutes.

5. 5

   Meanwhile, heat a large saucepan of salted water to a boil over medium-high heat; add the capellini.

6. 6

   Cook until al dente, about 8 to 10 minutes; drain.

7. 7

   While pasta is cooking, heat the remaining olive oil in a large, heavy skillet; stir in the bread crumbs.

8. 8

   Cook, stirring, until crumbs brown and become crispy, about 4 minutes.

9. 9

   Toss the pasta with the bread crumbs; divide evenly among 4 pasta bowls.

10. 10

    Nestle a tomato carefully in each bowl.

11. 11

    Top with cheese.

12. 12

    Serve, allowing diners to break up their own tomato and eat with the pasta.

* Per serving · 4 servings · Values may vary.

No additional tips available.