Penne with Roasted Grape Tomatoes and Fresh Basil

From http://inthekitchenwithkath.com

(Adapted from a recipe in Diane Rossen Worthington’s Seriously Simple)

Serves 2 – 3 (double to serve 4 – 6)

1 pound grape tomatoes (or cherry tomatoes)

3 cloves garlic, minced

1/3 cup fresh bread crumbs

1/3 cup freshly grated Parmesan cheese

Salt and pepper, to taste

2 tablespoons olive oil

8 oz. penne

¼ cup chopped fresh basil

Preheat the oven to 400˚.

Cut the tomatoes in half and put in a baking dish.

Combine the garlic, bread crumbs, and Parmesan cheese in a bowl. Sprinkle generously with salt and pepper and stir.

Spoon the bread crumb mixture over the tomatoes and drizzle the olive oil over everything.

Roast for 30 – 35 minutes.

About 10 minutes before the tomatoes are done, cook the penne in a large pot of salted boiling water. Drain and add the pasta and basil to the tomatoes in the baking dish. Stir and serve.