Mediterranean Pasta (Tomato & Capers)

• 12 ounces pasta, pasta of your choice
• 8 -12 basil leaves
• 2 garlic cloves
• 20 capers
• 1 34 ounces breadcrumbs
• 14 teaspoon oregano
• 28 ounces canned tomatoes, sliced (or roughly crushed)
• 3 tablespoons olive oil
• 1 pinch salt
• 12 cup pecorino cheese, grated (or other cheese of your choice)

1. Cook the pasta until al dente.
2. Meanwhile, rinse and drain the capers, wash the basil leaves and mince together with the garlic.
3. Add the breadcrumbs and oregano and mix.
4. Lay the tomatoes on a baking tray and drizzle with half the olive oil.
5. Spread the caper mixture over the tomatoes and drizzle over the balance of the olive oil and salt to taste.
6. Bake at 350F for 30 minutes.
7. Drain the pasta and and add to the baked mixture and toss.
8. Top with grated cheese and place back in the oven for 5 minutes.

pasta, basil, garlic, capers, breadcrumbs, oregano, tomatoes, olive oil, salt, pecorino cheese

Taken from www.food.com/recipe/mediterranean-pasta-tomato-capers-302027 (may not work)