Baked Tomato Pasta

Pour half of the Olive Oil (2 Tbsp) into a 13x9-inch baking dish and spread evenly along the bottoms and sides with your fingers or a pastry brush.

Wash Cherry Tomatoes (3 cups) and pat dry. Slice each tomato in half and place them in the baking dish, skin-side down, to form a single layer in the baking dish. Fit in as many tomatoes as you can.

In a small bowl, combine Breadcrumbs (1/2 cup) , Parmesan Cheese (1/4 cup) , Pecorino Romano Cheese (1/4 cup) , and Garlic (2 cloves) and mix with a fork. Sprinkle the mixture evenly over the tomatoes. Sprinkle Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp) over the tomatoes and bread crumb mixture.

Finally, drizzle the remaining Olive Oil (2 Tbsp) over the top. Place the baking dish in the oven and bake for 20-25 minutes, or until top begins to brown.

Once the baking dish is in the oven, bring a large pot of water to a boil. Add Farfalle Pasta (1 lb) and cook to al denté.

For the Fresh Basil Leaves (6) , stack the leaves together and roll up lengthwise. Then, chop the roll in pieces about 1/8″ wide. Fluff the basil gently with your finger tips and sprinkle over the pasta and tomatoes.