1 pound farfalle (bow tie) pasta (or shape of your choice)
Extra-virgin olive oil, to drizzle
Extra grated cheese to sprinkle on top
Measuring cups and spoons
Small sharp knife
Large sieve or colander
2 large spoons, to toss the pasta
Place the rack in the centre of the oven. Preheat the oven to 350° F.
Drizzle 4 Tbsp. of olive oil in a 13x9x2-inch pan.
Cut the tomatoes in half, lengthwise. Toss the tomatoes in the oil and then place the tomatoes, cut side up, in the pan.
Grate the cheese and place in a small bowl.
Pluck the parsley leaves from the stems, then chop or tear the leaves. Add to the cheese.
Add the bread crumbs, salt and pepper and 2 Tbsp. olive oil to the parsley and cheese. Combine together then scatter over the tomatoes.
Bake for 30 minutes or until the tomatoes are tender and the crumbs are lightly toasted.
While the tomato mixture is baking, fill a large pot ½ full of cold water. Add a good pinch of salt. Place on the stovetop and turn the stove on to high. Once the water comes to a boil, add the dry pasta and give it a swish with a wooden spoon so that the pasta does not stick together. Boil for about 8 minutes. To check the pasta is done, remove a piece of pasta with tongs and cut into it. If it is still white in the centre, cook the pasta for another minute. The pasta should be al dente, ‘to the tooth’, not crunchy or mushy.
When the pasta is cooked, place a colander in the sink and then carefully pour the contents of the pot into the colander to drain the pasta.
Once the tomato mixture is baked and the pasta is cooked, carefully add the cooked, drained pasta to the pan and toss together with a drizzle of olive oil. Serve immediately with extra grated cheese to sprinkle on top.