Preheat oven to 400 degrees F (200 degrees C).
Pour half of the Olive Oil (1/8 cup) into a 13x9-inch baking dish and spread evenly along the bottoms and sides with your fingers or a pastry brush.
Wash Cherry Tomato (1 1/2 pint) 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 clove) and mix with a fork. Sprinkle the mixture evenly over the tomatoes. Sprinkle Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon) over the tomatoes and bread crumb mixture.
Finally, drizzle the remaining Olive Oil (1/8 cup) 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 pound) 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.
For the Fresh Basil Leaf (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!