Penne With Roasted Cherry Tomatoes and Basil

• 1 12 lbs ripe cherry tomatoes
• 4 garlic cloves, minced
• 12 cup fresh french breadcrumbs
• 12 cup freshly grated parmesan cheese
• 14 cup olive oil
• 1 lb penne pasta (fusilli or farfallini would work too)
• 12 cup finely chopped fresh basil
• salt and pepper

1. Preheat oven to 400 degrees.
2. Put the tomato halves in a large baking dish.
3. In a small bowl combine breadcrumbs, garlic, cheese, salt and pepper.
4. Spoon evenly over the tomatoes.
5. Drizzle the olive oil evenly over the mixture.
6. Roast the tomatoes for 30-35 minutes, or until mixture is bubbly, browned, or slightly thickened.
7. In a large pot of salted boiling water, cook pasta until al dente and drain.
8. Add pasta to the tomato mixture in the baking dish.
9. Add fresh basil and toss to combine.
10. Serve immediately.

tomatoes, garlic, breadcrumbs, parmesan cheese, olive oil, penne pasta, fresh basil, salt

Taken from www.food.com/recipe/penne-with-roasted-cherry-tomatoes-and-basil-329412 (may not work)