Penne with Tomatoes and Parsley Breadcrumbs Recipe

PREP: 15 MINS

TOTAL TIME: 2 HOURS 20 MINS

SERVINGS: 6

Ingredients:

 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

Directions:

 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.

Credits: marthastewart.com