1. Heat oven to 350 degrees F. 2. Place the tomatoes on a lightly oiled baking sheet; divide the garlic and basil among the tomatoes. 3. Drizzle 1/2 teaspoon olive oil in each; sprinkle with the salt. 4. Cook until tomatoes soften and begin to shrivel but still hold their shape, about 30 minutes. 5. Meanwhile, heat a large saucepan of salted water to a boil over medium-high heat; add the capellini. Cook until al dente, about 8 to 10 minutes; drain. 6. While pasta is cooking, heat the remaining olive oil in a large, heavy skillet; stir in the bread crumbs. 7. Cook, stirring, until crumbs brown and become crispy, about 4 minutes. 8. Toss the pasta with the bread crumbs; divide evenly among 4 pasta bowls. 9. Nestle a tomato carefully in each bowl. 10. Top with cheese. 11. Serve, allowing diners to break up their own tomato and eat with the pasta. ---------------------------------------------------------------------------
Nutrition
Ingredients
