Long Fusilli with Roasted Tomatoes

Name: Long Fusilli with Roasted Tomatoes
Yield: serves 6
Ingredients: 1/2 cup dry bread crumbs, coarsely crushed; 2 tablespoons small capers, drained and chopped; 2 tablespoons chopped fresh basil, packed tight to measure (about 6 large leaves); 1/2 teaspoon coarse sea salt or kosher salt, plus more for the pasta pot; 1/2 teaspoon peperoncino flakes; 1 teaspoon dried oregano; 1 1/3 cups freshly grated Canestrato Pugliese (see box, page 319) or Pecorino Romano; 10 tablespoons extra-virgin olive oil, or more as needed; 1 1/2 pounds ripe plum tomatoes; 2 plump garlic cloves, sliced; 1 pound long fusilli (sometimes packaged as fusilli lunghi); A large, rimmed baking sheet, such as a half–sheet pan (12 by 18 inches); A large pot, 8-quart capacity or larger, with a cover, for cooking the pasta; A very large bowl, ceramic or glass to retain heat, for mixing the cooked pasta and dressings and serving

December 14, 2011

This dish is finished in an unusual manner that at first surprised me. But it is so practical, and the results are so delectable, that it is one of my treasured discoveries from Puglia. The dressing is essentially completed in advance—fresh plum tomatoes roasted with seasoned bread crumbs. When you are ready to eat, just slide these intensely savory tomatoes on top of the fusilli in a big bowl and toss; the steaming pasta, just out of the pot, does the final cooking all by itself.

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