Pasta with Roasted Cherry Tomatoes & Fresh Basil

 Pasta with Roasted Cherry Tomatoes & Fresh Basil.  First of all I apologize for the not-so-good photos here today.  Apparently a blue bowl doesn't go well with food.  I will have to remember that in the future.
It gives things a cold tint, rather than warm. I hope you are able to see past all of that and recognize this dish for the very tasty dish that it is.
 The recipe is one that I downsized from one I found in a cookbook by Diane Rossen Worthington, entitled, Seriously Simple.  
This is a book I originally bought when I was working at the Manor in Kent. I thought it was an excellent book, and so I decided that I would replace it here in Canada and it is one of the few that I have been able to find.
 Many of the books I had to leave behind are no longer available, but to be honest I probably had far too many anyways. I chose to replace this one for several reasons.  First I like the way this lady cooks.
And secondly, it is filled with lots of really simple, easy recipes that taste really good. Simple ingredients. Simple methods.  Perfect execution.
 This particular recipe appealed to me for a variety of reasons. I had a punnet of cherry tomatoes that needed using up for one. I adore pasta for two.  And, three, it looked quick, easy and simple to do.
I also had a stale end of a French loaf that came in handy for the crumb mixture and some basil that I knew if I didn't use, would end up being thrown away. I hate waste.  This fabulous recipe is a testimony to the Italian penchant for using everything up!
 WHAT YOU NEED TO MAKE PASTA WITH ROASTED CHERRY TOMATOES
You don't really need anything complicated. Its all very simple really.

• ripe cherry or grape tomatoes
• fresh garlic
• French bread crumbs
• freshly grated Parmesan cheese
• salt and black pepper
• extra virgin olive oil
• dry pasta
• fresh basil

Yes, it really is as simple as that. 
 HOW TO MAKE PASTA WITH ROASTED TOMATOES & FRESH BASIL
I am always amazed when I see such simple ingredients come together to create a fantastically delicious dish. I don't know why! I shouldn't be! 
This is incredibly simple.  The hardest and most labor intensive part is halving the tomatoes! I can deal with that, can't you!
 You will need to halve the cherry tomatoes and put them into a roasting pan, large enough to hold everything when it is done. Since I halved the recipe I used a small roaster.
Scatter the tomatoes into the tin.  You then mix together some bread crumbs, parmesan cheese, garlic and seasoning.  This gets scattered over top of the tomatoes, along with a healthy drizzle of olive oil.
 The use of bread crumbs in this really doesn't surprise me.  The Italians are fond of using bread crumbs with pasta and it is often called the poor man's cheese.
The tomatoes are then roasted in a hot oven until they get all juicy and melty and the bread crumbs get a bit golden and crunchy.  This smells amazing when it is baking. Trust me on this.
 I cooked my pasta and chopped my basil while the tomatoes were roasting.  It was ready just as I was taking the tomato mixture out of the oven.
Ready to drain and then toss everything together, along with the basil.  The basil wilts a tiny bit in the heat of the pasta.  
 Basil is really difficult to chop. It also bruises very easily.  I tend to roll the leaves up very tightly in a cigar shape, then make some lengthwise cuts and then cut it crosswise.
That is what works best for me. Or you can also just cut it crosswise into a chiffonade. Both work well. It wilts in the heat of the pasta anyways, so its all good.
 I was really pleased with how this turned out. It was delicious. You could add cooked shredded chicken to it to make it a bit more substantial if you wanted to.  You could also add some grilled shrimp or salmon.  Yummy!
Diane suggests adding a little Balsamic Syrup. I was going to do that and forgot. It would taste excellent I am sure. Maybe I will do that with the leftovers. She says the leftovers make a great salad chilled and served the day after with cold roast chicken, salmon or other fish.   
Quick, easy and incredibly delicious for very little effort.  That always spells winner to me! I hope that you will give it a go!
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Pasta with Roasted Cherry Tomatoes & Fresh Basil

Yield: 2 - 3Author: Marie RaynerPrep time: 10 MinCook time: 35 MinTotal time: 45 MinThis is a small batch recipe, but you can very easily double it to feed more. Its rustic in flavor and presentation and a great way to use up the last of the garden tomato glut.

Ingredients

• 3/4 pound ripe cherry or grape tomatoes, halved
• 2 garlic cloves, peeled and minced
• 1/4 cup (100g) fresh French Bread crumbs
• 4 TBS freshly grated Parmesan cheese
• salt and black pepper to taste
• 2 TBS olive oil
• 1/2 pound (8 ounces/230g) Penne or fusilli pasta
• a handful of fresh basil leaves finely chopped

Instructions

1. Preheat the oven to 400*F/200*C/ gas mark 6. Put the tomato halves into a large baking dish.
2. Combine the bread crumbs,  parmesan cheese, garlic, salt and black pepper together in a bowl.  Sprinkle evenly over top of the tomatoes.  Drizzle evenly with olive oil.
3. Roast for 30 to 35 minutes, or until the mixture is bubbling, browned and slightly thickened.
4. Bring a large pot of generously salted water to the boil. Add the pasta and cook according to package directions, just to al dente.  Drain well.
5. Toss the pasta together with the roasted tomato mixture, stir in the chopped basil and serve immediately.

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