Strozzapreti With Grape And Cherry Tomato Gratin

• 1 pound grape or cherry tomatoes, halved
• 1 tablespoon EVOO, I used very flavorful Tuscan herb blend for the tomatoes
• Additional EVOO for drizzling over crumbs and pasta
• 1 heaping cup fresh breadcrumbs
• 1 tablespoon capers, rinsed, dried and rough chopped
• 3/4 teaspoon thyme leaves, minced
• 1/2 teaspoon fresh rosemary, minced
• 1/2 teaspoon fresh oregano, minced
• 1/2 teaspoon dried marjoram
• 1 heaping tablespoon parsley, minced
• 2 garlic cloves, minced
• *optional lemon zest
• 3 heaping tablespoons parmesan, micorplaned
• 1/4 cup grated gruyere cheese,
• Salt and pepper
• Fresh Basil, torn for garnish
• *optional tiny perline mozarella
• 12 ounces pasta, my pasta of choice was strozzapreti, but you can use whatever tubular pasta that you have on hand.
• *optional 1-2 salt packed anchovies, rinsed and cleaned, soaked in water for about 20 minutes, dried and minced, add to crumbs

1. In a bowl add the bread crumbs and the herbs, capers, cheeses, garlic, season with salt and pepper.
2. Place halved tomatoes in a gratin dish or baking dish that has been brushed with some of the olive oil, add tomatoes, the rest of the oil, gently toss the tomatoes and season lightly with salt and pepper. This is where you can toss in some of the fresh herbs and a dusting of cheese, adds another layer of flavor.
3. Sprinkle the crumbs over the tomatoes and drizzle with more olive oil and a little more parmesan. Bake in 375u0b0 (convection) until golden. Pour hot pasta into a heated bowl; add the gratin toss with fresh basil and a touch more oil if you like.

grape, evoo, pasta, fresh breadcrumbs, capers, thyme, fresh rosemary, fresh oregano, marjoram, parsley, garlic, lemon zest, parmesan, gruyere cheese, salt, fresh basil, perline mozarella, pasta, salt

Taken from food52.com/recipes/13994-strozzapreti-with-grape-and-cherry-tomato-gratin (may not work)