Baked Tomato Sauce

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smitten kitchen
Nutrition per serving    (USDA % daily values)
CAL
723
FAT
66%
CHOL
97%
SOD
35%

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Ingredients for 4 servings

3 to 4 tablespoons extra-virgin olive oil

1 pound very ripe cherry tomatoes, halved

1/3 cup plain dry bread crumbs

1/4 cup freshly grated Parmigiano-Reggiano cheese

2 tablespoons freshly grated pecorino cheese

2 garlic cloves, finely chopped

Salt and freshly ground pepper to taste

1 pound dried fusilli (corkscrew) or farfalline (butterfly) pasta

1/4 cup loosely packed fresh basil leaves, torn

1 1/2 cups all-purpose flour

2 large eggs

1/2 teaspoon salt

3 tablespoons water

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