• 2 pounds small cherry tomatoes, halved

• 1 red onion, diced

• 8-10 cloves garlic

• ?-½ cup  cup extra virgin olive oil

•  Sea salt

•  Freshly ground black pepper

• ½ cup freshly grated parmesan, more for serving

• ½ cup Italian bread crumbs (Progresso or another brand)

•  1 pound penne

Preheat the oven to 425 degrees. Spread diced onions in a casserole dish then line the bottom with cherry tomatoes in a single layer, halved side up. Tuck in peeled garlic.  Pour oil on top, season with salt and pepper. Sprinkle cheese and bread crumbs on top. Bake until tomatoes have wilted, about 20 minutes.

Meanwhile, bring a large pot of water to a boil. Season with enough salt so that water tastes mildly of salt. When tomatoes are just about done, add penne to water and cook until al dente (it should be pliable, but still firm in center). Scoop out about a cup of pasta water and reserve. Drain pasta and add to the casserole. Fold tomatoes and pasta together. Taste and adjust seasoning. If it is dry, add a little olive oil and reserved pasta water. Serve, passing more grated cheese at the table.