Ingredients
3 pints cherry tomatoes, halved½ cup extra-virgin olive oil, plus 1 tablespoon
⅓ cup fine dry bread crumbs
1 teaspoon kosher salt, plus more for the pasta pot
¼ teaspoon peperoncino flakes, or to taste
1 pound spaghetti, gemelli, or penne
10 plump garlic cloves, peeled and sliced
2 tablespoons fresh Italian parsley, chopped
1 cup fresh basil leaves, loosely packed
½ cup pecorino, freshly grated, plus more for passing
4 ounces ricotta, or ricotta salata
Description
The Deep Flavor And Delightfully Varied Textures Of This Pasta Dressing Develop In The Oven, Where You Bake The Cherry Tomatoes Coated With Bread Crumbs Just Before You Toss Them With Pasta. Roasting Them This Way Intensifies Their Flavor, And The Bread C
Lidia's Italy
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