Pasta with Baked Cherry Tomatoes


  • 3 cups cherry tomatoes, halved
  • 5 Tablespoons olive oil
  • 3 Tablespoons bread crumbs
  • 1/2 teaspoon kosher salt
  • big pinch of red pepper flakes
  • 5 cloves of garlic, peeled and sliced
  • 1 Tablespoon fresh parsley, chopped
  • 1/2 cup fresh basil, sliced into ribbons
  • 1/4 cup grated Parmesan or pecorina or a combo, plus more for passing
  • 1/2 pound of pasta
  • 2 ounces ricotta or ricotta salata


  • Preheat the oven to 350F.
  • Put of a large pot of salted water on to boil.
  • In a large bowl, stir the halved cherry tomatoes with 1-2 Tablespoons of olive oil. Sprinkle the bread crumbs, salt and red peppers over the tomatoes and toss to mix well.
  • Line a baking sheet with parchment paper and spread the tomato mixture on it so the tomatoes are in a single layer. Bake about 25 minutes. The tomatoes should be soft but not dried out.
  • When the tomatoes are almost done, start your pasta cooking. I used spaghetti but you can use whatever you'd like. Cook according to the package directions.
  • While the pasta is cooking, heat the rest of the olive oil (3-4 Tablespoons) in a large skillet and cook the garlic slices a minute or two. When they are sizzling, add a cup of the pasta water to the pan and let half of it boil away, then lower the heat. Stir in the chopped parsley.
  • When the tomatoes are done, remove the pan from the oven.
  • When the pasta is done, lift the pasta out of the water with tongs, letting it drain a bit, then add it to the skillet. Toss the pasta with the oil, water, garlic and parsley, then add the baked tomatoes and the shredded basil. turn the heat off and toss everything together, then sprinkle the Parmesan on the pasta and toss again.
  • Shred the ricotta (if using) over the pasta and serve.