BC hot house growers!), fresh bread crumbs, a couple nubs of garlic, olive oil and a dusting of fresh basil leaves, you can have the freshest, easiest pasta you've ever made. And you can make it in 20 minutes. In the oven. Did I forget to tell you it's also covered in cheese?
Baked tomato sauce
[ adapted from Epicurious ]
3 - 4 tablespoons 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 & pepper to taste
1 pound fusilli, farfalle or spaghetti pasta
1/4 cup fresh basil leaves, torn into pieces or cut into strips
Preheat oven to 400 degrees. Grease 9x13 inch glass baking dish with 2-3 tablespoons of olive oil. Make sure oil covers the entire bottom of the pan.
Place tomatoes cut side up in the dish. This is where my A type personality comes out. Neat little lines of tomatoes.
Bake until tomatoes are cooked through and topping is starting to brown, about 20 minutes.
While tomatoes are cooking, boil a large pot of salted water and cook pasta until al dente, about 10-12 minutes depending on pasta. Strain pasta and add to baking dish with tomatoes. Add fresh basil and toss to combine. Serve immediately with more cheese to top.
See I told you it was easy.