Ingredients
1 1/2 lbs cherry tomatoes
10 garlic cloves
1/2 cup french breadcrumbs
1/2 cup freshly grated parmesan cheese
1/4 cup olive oil
1 1 lb fusilli or 1 lb angel hair pasta
1/2 cup chopped fresh basil
balsamic vinegar
Method
Sources
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Dried sweet basil — tomato sauce, pizza, Italian seasoning
Authentic DOP tomatoes — Neapolitan pizza, marinara, sugo
Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Pasta roller and cutter for fresh pasta, laminated doughs
Complete pasta kit — machine, drying rack, ravioli stamp, recipe book
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Dried sweet basil — tomato sauce, pizza, Italian seasoning
Authentic DOP tomatoes — Neapolitan pizza, marinara, sugo
Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Pasta roller and cutter for fresh pasta, laminated doughs
Complete pasta kit — machine, drying rack, ravioli stamp, recipe book
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Preheat oven to 400. Halve tomatoes and garlic cloves and toss with olive oil and balsamic (to taste - probably just a few dashes) in a baking dish. Combine bread crumbs, parmesan, and salt and pepper to taste. Spoon mixture evenly over tomatoes. Roast mixture for 30-40 minutes or until mixture is bubbly, browned, or slightly thickened. Meanwhile, in a large pot of salted water, cook pasta according to package directions. Drain well. Add pasta to the tomato mixture and toss with fresh chopped basil.