Pasta with Baked Tomato Sauce

• 1/3 cup extra-virgin olive oil
• 1 pound very ripe cherry tomatoes, halved
• 1/3 cup plain dry bread crumbs
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• 2 tablespoons freshly grated pecorino cheese
• 2 garlic cloves, finely chopped
• Salt and freshly ground pepper to taste
• 1 pound dried fusilli (corkscrew) or farfalline (butterfly) pasta
• 1/4 cup loosely packed fresh basil leaves, torn

1. Preheat the oven to 400.
2. Grease a 13-by-9-inch baking dish with one-third of the oil.
3. Place the tomatoes cut side up in the dish.
4. In a small bowl, combine the bread crumbs, cheeses, and garlic and toss with a fork to mix well.
5. Sprinkle the bread-crumb mixture over the tomatoes, making sure that each cut side is well covered with the crumb mixture.
6. Sprinkle with salt and pepper.
7. Bake until the tomatoes are cooked through and starting to brown on top, about 20 minutes.
8. Meanwhile, bring a large pot of salted water to a boil.
9. Add the pasta and cook for 8 to 10 minutes, or until al dente.
10. Time the pasta so it finishes cooking about the time the tomatoes are ready to come out of the oven.

extravirgin olive oil, very, bread crumbs, freshly grated parmigianoreggiano cheese, freshly grated pecorino cheese, garlic, salt, fusilli, fresh basil

Taken from www.epicurious.com/recipes/food/views/pasta-with-baked-tomato-sauce-104465 (may not work)