600-800 g Small round tomatoes (cherry, Principe Borghese or sim), halved
6 tablespoons extra virgin olive oil
2 clove garlic, finely chopped
1/2 cup parsley and sweet basil (finely chopped)
1/2 cup toasted breadcrumbs
according taste chili pepper, finely chopped
500 g Bucatini
4 tablespoons Pecorino romano cheese, grated
Sprinkle cut side of tomatoes with salt, turn upside down to drain excess liquid on inclined chopping board for 30 mins. Meanwhile in a small bowl combine parsley, basil, chopped chili pepper, pecorino cheese, breadcrumbs and 4 spoons of olive oil. Preheat oven to 180-200°C
Place tomatoes on oven parchment on a baking tray and cover with breadcrumb and herb mixture. Drizzle with oil and bake in oven for about 25-30 mins. Meanwhile bring a large pot of salted water to the boil.
Cook bucatini for the time suggested by the manufacturer. Drain not too thoroughly (and keep a ladleful of hot water reserved, in case pasta dries out too much). Put pasta back into pan, add olive oil and stir; then and add the baked tomatoes, combining thoroughly. Add a little hot water and/or olive oil if required. You can also add more chopped parsley and/or basil at this stage.
Serve at once, with grated pecorino and parmesan cheese for each person to add according to taste