Spaghettini With Roasted Heirloom Tomatoes

• 4 medium sized heirloom tomatoes of your choice (about 3 cups if using cherry tomatoes)
• salt to taste
• 4 tablespoons bread crumbs
• 2 large cloves garlic, minced
• 4 tablespoons parmesan cheese, grated
• 4 tablespoons olive oil
• 1 anchovy fillet, finely chopped (optional)
• 3 tablespoons fresh basil, chopped
• 2 pounds spaghettini
• 2 tablespoons butter
• 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed chili pepper flakes
• 1 tablespoon fresh basil, chopped for garnish
• freshly ground black pepper to taste

1. Wash and dry tomatoes, and cut into cubes (cut in half if using cherry tomatoes).
2. On a lightly oiled baking sheet, lay out tomatos (cut side up if using cherry type) and sprinkle with salt, set aside.
3. Preheat oven to 375 degrees.
4. In a small bowl mix together the bread crumbs, garlic, parmesan cheese, olive oil, chopped anchovy if using, and 3 tablespoons of basil.
5. Top chopped tomatoes with breadcrumb mixture and bake for 30 minutes.
6. In the meantime cook spaghettini as per package directions.
7. When pasta is cooked al dente, drain and then return to pot, add butter, parsley, oregano and chili pepper flakes and mix together.
8. Serve spaghettini immediately in individual bowls, topping each plate with 1/4 of the tomato mixture and garnishing with a pinch of chopped basil and freshly ground black pepper.

tomatoes, salt, bread crumbs, garlic, parmesan cheese, olive oil, anchovy fillet, fresh basil, spaghettini, butter, fresh parsley, oregano, chili pepper, fresh basil, freshly ground black pepper

Taken from food52.com/recipes/6057-spaghettini-with-roasted-heirloom-tomatoes (may not work)