Pasta with Roasted Cherry Tomatoes, Scallops, and Fresh Basil

Every Wednesday, I get the Splendid Table E-Newsletter and there's always a great recipe featured. Today's was just too good to pass up and so, so easy.

Pasta with Roasted Cherry Tomatoes and Fresh Basil

Reprinted with permission from Seriously Simple: Easy Recipes for Creative Cooks by Diane Rossen Worthington (Chronicle Books, 2002). Copyright © 2002 by Diane Rossen Worthington.

I, of course, made a few tweaks and changed the amounts bless my heart.

Serves 4

Many varieties of small tomatoes are available year-round. I like to use red cherry tomatoes or the smaller grape tomatoes. The toughest part of this entire recipe is halving the tomatoes.

I also sauteed a lb of scallops and topped the pasta with these yummy bites!

* 1-1/2 pounds ripe cherry or grape tomatoes, halved
* 4 garlic cloves, minced
* 1/2 cup fresh bread crumbs
* 1/2 cup freshly grated parmesan cheese
* Salt and freshly ground black pepper to taste
* 1/4 cup olive oil
* 1/2 pound whole wheat spirals
* 1/2 cup finely chopped fresh basil

1. Preheat the oven to 400°F. Place the tomato halves in a large baking dish that can be brought to the table.

2. In a small bowl, combine the garlic, bread crumbs, cheese, salt and pepper. Spoon evenly over the tomatoes. Spoon the olive oil evenly over the mixture.

3. Roast the tomatoes for 35 minutes, or until the mixture is bubbly, browned, and slightly thickened.

4. In a large pot of salted boiling water, cook the pasta for about 11 minutes, or until al dente. Drain well.

5. Add the pasta to the tomato mixture in the baking dish. Add the basil and toss to combine. Top with scallops. Serve immediately.