Pasta with Roasted Cherry Tomatoes

["Recipe credit:\u00a0Seriously Simple: Easy Recipes for Creative Cooks<\/a>\u00a0(Chronicle Books, 2002), by Diane Rossen Worthington. Reprinted with permission from the publisher.<\/em>","Recipe credit:\u00a0

Ingredients

1-1/2 pounds ripe cherry or grape tomatoes, halved
4 garlic cloves, minced
½ cup fresh French bread crumbs
½ cup freshly grated Parmesan cheese
Salt and freshly ground black pepper to taste
¼ cup California Olive Ranch extra virgin olive oil
1 pound penne, fusilli, or farfallini pasta
½ cup finely chopped fresh basil

Instructions

Preheat the oven to 400 degrees F. Put the tomato halves in a large baking dish that can be brought to the table.
In a small bowl, combined the garlic, bread crumbs, cheese, salt, and pepper. Spoon evenly over the tomatoes. Spoon the California Olive Ranch extra virgin olive oil evenly over the mixture.
Roast the tomatoes for 30 to 35 minutes, or until the mixture is bubbly, browned, and slightly thickened.
In a large pot of salted boiling water, cook the pasta for about 10 minutes, or until al dente. Drain well.
Add the pasta to the tomato mixture in the baking dish. Add the basil and toss to combine. Serve immediately.

Cooking Tips:

Add cooked shredded chicken to the pasta for a more substantial dish.
Grill shrimp or scallops and place on top of the pasta.
Refrigerate any leftover pasta and serve chilled the next day, with cold roast chicken, salmon, or halibut.