Pasta with Roasted Cherry Tomatoes

Talk about the best of both worlds: freshly oven-roasted grape or cherry tomatoes from the garden, a little pasta, and walla dinner.  So, here’s a quick and easy recipe you can put those nice things together for a nice dinner.

Ingredients

• 4 glasses cherry (or grape) tomatoes split
• 3 cloves garlic, minced
• 1 Tablespoon escapades, washed and depleted
• 1 Tablespoon olive oil, in addition to additional for sprinkling
• 1/2 teaspoon fit salt, in addition to additional for flavoring
• 1/4 teaspoon naturally ground dark pepper, in addition to additional for flavoring
• 1/2 glass Italian-style prepared Panko bread pieces
• 1 pound Ziti (or utilize macaroni, if handy)
• 1 1/4 cups (2 1/2 ounces) Parmesan cheese, grated

 For Garnish

• 1/4 cup chopped fresh flat-leaf parsley

Preparation Directions

• Preheat the stove to 375 degrees F. Butter an 8 by 8-inch glass heating dish. Put aside.
• Consolidate the tomatoes, garlic, tricks, olive oil, salt, and pepper in the heating dish and hurl to coat. Sprinkle the breadcrumbs over the tomato blend. Sprinkle the best with olive oil and heat for 30 to 35 minutes until the point when the best is brilliant. Cool for 5 minutes.
• While the tomatoes are cooking, heat a huge pot of salted water to the boiling point and finished high warmth. Include the pasta and cook until delicate yet at the same time firm to the nibble, blending sporadically, around 8 to 10 minutes. Deplete and save some pasta water.
• Put the pasta in an expansive serving dish and spoon the tomato blend onto the pasta; include the cheddar and hurl well. Utilize the pasta water to disperse the sauce if fundamental.
• Drizzle with extra olive oil and season with salt and pepper to taste. Present with the hacked parsley as a topping.