Pasta con Pomodori

Pasta con Pomodori

Serves 4-6

A special thank you to Rita and Mike for introducing me to this great dish.

Extra Virgin Olive Oil (as needed)

2 lbs cherry tomatoes, cut into halves

4 sprigs of fresh thyme, leaves removed

1/3 cup of bread crumbs

1/2 cup of grated Pecorino cheese, and more for service

1 lb of Ziti or Penne

1/4 cup of reserved pasta water

Liberally oil a medium sized baking dish, or lasagna pan.

Place the tomato halves cut side down.

Evenly add the thyme leaves, grated cheese, and bread crumbs.

Bake in a pre-heated 400 degree oven for about 25 minutes, until tomatoes begin to fall apart.

During the last 8 minutes of baking, add your pasta to boiling salted water.

When the pasta is done, drain, making sure to save 1/4 cup of pasta water.

Fold the cooked pasta into the tomatoes, add the reserved water and a little more olive oil if desired.

Serve immediately with a nice crusty bread and have extra grated cheese on the table.

You can season with black or red pepper to taste.

This dish can be garnished with fresh chopped Italian parsley or basil.