From Smitten Kitchen
Fusilli with Baked Tomato Sauce
- Time
- 25 min
- Makes
- Servings: 6
- Ingredients
- 9
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Ingredients
- 5 tablespoons olive oil
- 1 pound very ripe cherry tomatoes, halved
- 1/3 cup plain dry bread crumbs, panko works great here
- 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 or sliced
The method
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