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Preheat oven to 400 degrees F (200 degrees C).
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.
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)
Garlic (2 cloves)
and mix with a fork. Sprinkle the mixture evenly over the tomatoes. Sprinkle
Salt (1/4 tsp)
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.
Once you remove the dish, use the back of a large spoon to stir the tomatoes, squishing them to release their juices. Pour the drained pasta into the baking dish and stir well.
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.
Serve with additional parmesan cheese as a garnish. This dish also makes fantastic leftovers!
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