Cherry Tomato Pasta

Tomato season is still a few months away here, but this recipe helps fill the gap. Ripe cherry tomatoes from the grocery store are baked with garlicky breadcrumbs, then tossed with basil and cheese for a taste of summer before it actually gets here. (from epicurious)

1/3 cup extra-virgin olive oil
1 lb very ripe cherry tomatoes, halved
1/3 cup plain dry breadcrumbs
1/2 cup freshly grated parmesan cheese, plus more for serving
2 garlic cloves, finely chopped
salt and ground black pepper to taste
1 lb fusilli or farfalle pasta
1/4 cup fresh basil leaves, torn

Preheat oven to 400 degrees. Grease a 9x13 baking dish with a little of the oil, then place tomatoes cut side up in the dish. Mix breadcrumbs, cheese and garlic in a bowl, then sprinkle mixture over the tomatoes, making sure each one is covered. Season top with salt and pepper. Bake for about 20 minutes.

Meanwhile, cook the pasta in a large pot of salted water until just al dente, saving a little cooking water before draining. Toss cooked pasta with the tomato mixture, basil and olive oil. Stir in a little more oil or cooking water if necessary and season with salt and pepper if needed. Serve with extra parmesan cheese.

*Make your own breadsticks - I start with a thin prebaked pizza crust from the bakery section (look for the rectangular ones, not the bobolis), then brush with olive oil. Shake a little garlic salt on top, sprinkle with fresh parmesan. Bake at 400 degrees for several minutes or until toasty.