Spaghetti with roasted cherry tomato sauce

By Lidia Matticchio Bastianich

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Travelling through southern Italy during the summer, you will find some rendition of this dish in every town. Delicious and simple to assemble, it will become one of your favourite pastas.

YIELDS

Ingredients

1 1/4 cup grated pecorino
1/2 cup panko breadcrumbs
1/4 cup chopped fresh Italian parsley
1/3 cup + 2 tablespoons olive oil
3 cups halved cherry tomatoes or grape tomatoes
2 garlic cloves, sliced
Kosher salt
Peperoncino flakes
1 pound spaghetti noodles
1/2 cup chopped fresh basil

Directions

Preheat the oven to 400 F. Line two baking sheets with parchment paper.
In a large bowl, toss together one cup of the pecorino, the panko, and the parsley. Drizzle with one-third of a cup of the oil and toss well. Add the tomatoes, garlic, one teaspoon of salt, and a pinch of pepperoncini. Toss well to coat the tomatoes in the crumb mixture.
Scatter the tomatoes on the baking sheets, scraping any excess crumbs from the bowl on top of them. Bake until the tomatoes are shrivelled but still juicy and the crumbs are crisp and golden, 25 to 30 minutes, tossing once halfway through.
When the tomatoes are almost done, bring a large pot of salted water to a bowl for the pasta. Add the spaghetti to the boiling water and cook until it is al dente.
Transfer the hot-cooked tomatoes to a large serving bowl. Drain the pasta with tons, and add it directly to the bowl with the remaining one-quarter cup of pecorino and the basil. Drizzle with the remaining two tablespoons of olive oil, and add a spoon or two of pasta water. Toss well, adding a little more pasta water if it seems dry. Serve and enjoy!