Penne with Baked Cherry Tomato Sauce

This is a meatless, wonderfully flavorful pasta that’s easy to throw together on a weeknight. Roast panko topped cherry tomatoes, drizzle with olive oil, and mash with a fork. Add pasta and serve – simple!

• 5 tablespoons olive oil
• 1 1/2 pound ripe cherry tomatoes, halved
• 1/2 cup panko Italian bread crumbs
• 1/4 cup + 2 tablespoons freshly grated Parmigiano-Reggiano cheese
• 2 garlic cloves, finely minced
• Salt and freshly ground pepper to taste
• 1 pound dried penne pasta
• 1/4 cup loosely packed fresh basil leaves, chopped

1. Preheat oven to 400º. Drizzle 2 tablespoons of olive oil in a 9″ x 13″ pan, place tomatoes in pan cut side up.
2. In a small bowl, mix bread crumbs, cheese, and garlic. Spoon over tomatoes, season with salt and pepper, and drizzle with a tablespoon of olive oil. Bake for 20 to 25 minutes until the tomatoes are cooked through and the bread crumbs began to brown.
3. While the tomatoes are baking, bring a salted pot of water to a boil and cook the penne.
4. When the tomatoes are done cooking, mash them with a fork, and add the basil. Add the pasta, drizzling the last 2 tablespoons of olive oil, and toss. Serves six.