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Pasta with Cherry Tomatoes (Pasta con Pomodori al Forno)

pints (1.5 L) cherry tomatoes, halved
1/2 cup (125 ml) extra-virgin olive oil
1/3 cup (180 ml) dry bread crumbs
1/4 tsp (1 ml) red pepper flakes, or to taste
Salt and freshly ground pepper to taste
8-12 cloves garlic, thinly sliced
1/4 cup (60 ml) chopped fresh parsley
1 cup (250 ml) thinly sliced fresh basil leaves
1/2 cup (250 ml) freshly grated Parmesan cheese
1 lb (450 g) dried pasta of your choice, cooked according
to package directions and drained

Toss the cherry tomato halves with 3 Tbs (45 ml) of the olive
oil in a bowl. Add the bread crumbs, red pepper flakes, salt,
and pepper and toss to coat the tomatoes. Place the tomatoes
in a single layer on a parchment-lined baking sheet and bake
in a preheated 350F (180C) oven until the tomatoes are
shriveled and lightly browned, about 30 minutes. Meanwhile,
heat the remaining oil in a skillet large enough to hold the
cooked pasta and saute the sliced garlic for 1 to 2 minutes.
Add the chopped parsley and keep the sauce warm over low
heat. Add the cooked, drained pasta to the skillet as soon as
it is done, toss with the sauce, and add the tomatoes. Add
the shredded basil and toss everything to combine. Add half
the Parmesan, toss, and serve immediately with the remaining
Parmesan for diners to add at the table. Serves 6 to 8.