Pasta Ida Lucia Pezzino

• 4 large beefsteak tomatoes, cored
• 4 garlic cloves (pressed or minced)
• 14 cup fresh basil leaf, thinly sliced into ribbons
• 3 tablespoons olive oil (divided use)
• 12 teaspoon salt
• 12 lb capellini (angel-hair pasta)
• 12 cup breadcrumbs
• 14 cup parmesan cheese, freshly grated (or Pecorino Romano)

1. Heat oven to 350 degrees F.
2. Place the tomatoes on a lightly oiled baking sheet; divide the garlic and basil among the tomatoes.
3. Drizzle 1/2 teaspoon olive oil in each; sprinkle with the salt.
4. Cook until tomatoes soften and begin to shrivel but still hold their shape, about 30 minutes.
5. Meanwhile, heat a large saucepan of salted water to a boil over medium-high heat; add the capellini.
6. Cook until al dente, about 8 to 10 minutes; drain.
7. While pasta is cooking, heat the remaining olive oil in a large, heavy skillet; stir in the bread crumbs.
8. Cook, stirring, until crumbs brown and become crispy, about 4 minutes.
9. Toss the pasta with the bread crumbs; divide evenly among 4 pasta bowls.
10. Nestle a tomato carefully in each bowl.
11. Top with cheese.
12. Serve, allowing diners to break up their own tomato and eat with the pasta.

beefsteak tomatoes, garlic, fresh basil leaf, olive oil, salt, capellini, breadcrumbs, parmesan cheese

Taken from www.food.com/recipe/pasta-ida-lucia-pezzino-266583 (may not work)