Ingredients for 2:
4 medium round tomatoes
6 tablespoons breadcrumbs
2-3 cloves of garlic
EVO oil
A branch of fresh rosemary
The zest of one lemon
Salt
Your favorite pasta shape

Time: 20 minutes

Let’s cook!

Wash the tomatoes, cut them into 4-6 wedges each and arrange them in a baking dish.
Sprinkle them with 4 tablespoons of breadcrumbs, the garlic cut into large pieces, a couple of tablespoons of EVO oil and the sprig of fresh rosemary. Add salt and bake in an oven previously heated to 190 degrees, fan mode for 15-20 minutes, until the tomatoes are nicely browned.
Meanwhile, boil water for the pasta and cook it al dente.
In a small skillet, toast 2 tablespoons of breadcrumbs with a drizzle of oil for a few minutes until crisp. Set aside.

Drain the pasta and toss with the roasted tomatoes.
Serve with a sprinkling of breadcrumbs, grated lemon peel, and a few fresh rosemary needles.

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