Instructions

1. Bring a large pot of water to a boil and preheat oven to 425°F.
2. In a medium bowl, coat the whole tomatoes with 1 tablespoon of olive oil and season with salt and pepper.
3. Place the tomatoes on a cookie sheet and roast in the oven for 10 minutes, until they are blistered and begin to “pop”.
4. In a second bowl, combine the breadcrumbs, granulated garlic, 1 tablespoon olive oil and a little salt and pepper.  Spread out the mixture on another cookie sheet.
5. Bake the breadcrumbs until they just start to brown. Stir in the grated cheese and continue to bake a few more minutes until golden brown. Remove from the oven.
6. While the tomatoes and bread crumbs are cooking, cook the pasta according to package directions. Drain the pasta, saving back a few ounces of the pasta cooking water.
7. Toss the cooked pasta with the remaining 2 tablespoons high quality olive oil, the blistered tomatoes and all their lovely juices, and a tablespoon or two of the pasta cooking water.
8. Top with the crispy breadcrumbs and sprinkle with the chopped basil and extra Parmesan.