Tasty Weeknight Meal

This is one of the dinner staples in our house. It is a great dish to make during the summer so as to take advantage of ripe tomatoes and basil (which is easy to grow yourself). You do not have to use fresh Parm, the green container stuff is fine. I add chicken to the meal, but you can leave it without for an easy vegetarian meal or side dish. The leftovers are even better!

Pasta with Roasted Cherry Tomatoes and Fresh Basil

Ingredients
1 1/2 pounds ripe cherry or grape tomatoes, halved
4 garlic cloves, minced
2 cooked chicken breasts, cubed
1/2 cup bread crumbs
1/2 cup freshly grated Parmesan cheese
salt and pepper to taste
1/4 cup olive oil
1 pound of penne or fusilli pasta
1/2 cup finely chopped fresh basil

1. Preheat oven to 400 degrees. Put tomato halves into a large greased casserole dish.
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 30-35 minutes, or until the mixture is bubbly, browned, and slightly thickened.
4. Meanwhile, in a large pot of salted boiling water, cook the pasta as directed, until al dente. Drain.
5. Add the pasta and cooked chicken to the tomato mixture. Add the fresh basil and toss to combine. Serve immediately.

I serve with: garlic french bread and good red wine.