I love making this dish in the summer with my garden fresh cherry tomatoes and freshly picked basil, however it is february and all I had on hand was a store-bought cello pack of not so great tasting grape tomatoes. But I had a craving so I gave it a go, and I have to say that it was probably the best way to use them up!
Time to make: about 40 min.
3 cups cherry tomatoes
salt to taste
4 tbsp bread crumbs
2 cloves garlic, minced 4 tbsp parmesan cheese 4 tbsp olive oil 2 tbsp chopped fresh basil about 450g (2 lbs) spaghetti 2 tbsp butter 2 tbsp chopped fresh parsley 1/2 tsp chili pepper flakes 1 tsp dried oregano 1 tbsp chopped basil for garnish freshly ground black pepper to taste Directions: -wash and dry tomatoes and cut in half -lay out tomatoes on an lightly oiled baking sheet and sprinkle with salt, set aside -preheat oven to 375F -in a small bowl mix together bread crumbs,garlic, parmesan cheese, olive oil and basil
-top each tomato half with some of the bread crumb mixture
-bake for about 30 minutes
-in the meantime cook pasta as per package directions
-drain pasta, return to pot and mix in 2 tbsp butter, parsley, chili pepper and oregano
-serve immediately in indiidual bowls, topping each with 1/4 of the tomato mixture, a pinch of chopped basil and some freshly ground black pepper