with Roasted Cherry Tomatoes
Pasta con Pomidorini al
Pasta cu’ Pumaroru
This pasta recipe, offered by my
niece Marzia Greco-Fiorilla is a delicious dish easily and quickly prepared.
Marzia has successful prepared
Pasta with Roasted Tomatoes many times, with great success, for its
the taste and for the hearty and beautiful appearance.
This is an appetizing dish, often
prepared in the summer when local cherry tomatoes are ripe and abundant.
Cherry tomatoes are ideal for this
preparation, however, if not available ripe quartered tomatoes can be substituted.
- 1 lb. Penne
- 6 tablespoons of olive oil
- 2 pints ripe cherry tomatoes (about 2
- 1 cup plain bread crumbs (dry)
- ½ cup grated caciocavallo or Parmesan
- Pinch of
- 2 garlic cloves, finely
- Salt and freshly ground pepper to
- ¼ cup of torn basil
- Few sprigs of
Roasting the Tomatoes
Preheat the oven to 425 degrees F.
Grease a roasting pan with 2
tablespoons of olive oil.
In a bowl combine and mix well the
bread crumbs, the parmesan cheese, oregano and garlic; set on the side
Wash and drain the cherry tomatoes. Cut them in half and
put in a roasting pan, cut side up.
Drizzle with 4 tablespoons of olive
oil, sprinkle with salt and pepper to taste and cover with the mixture of breadcrumbs and
Bake uncovered for 25
If using other types of tomato,
quarter them, remove some of the seeds and cut in half; than follow above directions.
Cook the pasta al dente in an
abundant amount of salted water, following manufacturer’s recommendation.
When pasta is cooked, drain and reserve a cup of the cooking water.
Return the pasta to the pot and
over a low flame, toss in the roasted tomatoes and torn basil leaves. Mix it well.
If it is too dry add some of the
reserved pasta water.
Plate individual portions of pasta,
garnish with the sprigs of basil and serve immediately.