1pounddried capriccicasarecce, or other short, sturdy pasta
1cupfreshly grated Parmigiano-Reggiano cheese
Instructions
Heat the oven to 300 degrees F.
Arrange the cherry tomatoes, cut-side-up on a large rimmed baking sheet. Drizzle the oil over them and sprinkle with a large pinch of salt and a grinding of pepper. Roast the tomatoes for about 1 hour, until they are somewhat shriveled but still juicy.
Bring a large pot of water to a boil over high heat and salt generously.
Add the pasta to the boiling water and cook according to the manufacturer’s instructions until al dente. Drain in a colander, reserving about 1 cup of the cooking water. Return the pasta to the pot and spoon 2/3 of the sauce over it. Add half the Parmigiano and toss gently to combine. Add a splash or two of pasta water if necessary to loosen the sauce. Spoon into pasta bowls and top with the remaining sauce. Sprinkle a little more Parmigiano on top and serve.