PREP: 15 MINS
TOTAL TIME: 2 HOURS 20 MINS
3 1/2 pounds ripe tomatoes (preferably heirloom), cut into 1-inch pieces
1/4 cup plus 2 tablespoons extra-virgin olive oil, divided, plus more for drizzling
1 teaspoon finely grated garlic (from about 2 cloves)
Coarse salt and freshly ground pepper
2 1/2 cups coarse fresh breadcrumbs (from about 1/2 baguette)
3/4 cup packed fresh flat-leaf parsley leaves
1 pound penne
2 to 3 ounces ricotta salata or Parmesan cheese, shaved, for serving
1. Combine tomatoes, 1/4 cup oil, garlic, and 2 teaspoons salt in a large bowl, and then season with pepper. Let stand at room temperature until tomatoes exude juices, at least 2 hours and up to 8 hours.
2. Preheat oven to 450 degrees. Toss breadcrumbs and parsley with remaining 2 tablespoons oil; season with salt and pepper. Spread mixture in a single layer on a rimmed baking sheet and toast, stirring halfway through, until parsley is crisp and breadcrumbs are toasted, about 8 minutes.
3. Meanwhile, bring a large pot of generously salted water to a boil. Add pasta and cook until al dente; drain. Stir pasta into tomato mixture, and season with salt and pepper. Top with breadcrumbs, cheese, and a drizzle of oil.