Rigatoni with roasted cherry tomatoes, arugula, and crisp bread

4

slices stale Italian bread, torn into irregular 2-inch pieces

5

tablespoons olive oil

Salt and black pepper, to taste

1

pound rigatoni

20

cherry tomatoes or grape tomatoes

1

tablespoon honey

1

tablespoon crushed red pepper

1/2

pound fresh ricotta

1

bunch arugula, stems removed

Extra olive oil (for sprinkling)

3/4

cup grated Parmesan (for serving)

1. Wet the slices of stale bread under the faucet for a moment. Place the bread in a colander set over a bowl. Press the bread with your fingers to wring out the excess water.

2. In a large skillet over medium-high heat, heat 2 tablespoons of the olive oil. Place the bread in the pan and toss to coat it in the oil. Cook for 10 minutes, turning several times, until the bread is crisp and golden on both sides. Remove the bread from the pan and wipe out the skillet.

3. Bring a large pot of salted water to a boil over high heat. Add the rigatoni and cook, stirring occasionally, for 10 to 12 minutes or until the pasta is tender but still has some bite. Drain into a colander. Transfer to a bowl. Toss with 1 tablespoon of the olive oil.

4. Meanwhile, in the skillet, heat the remaining 2 tablespoons of olive oil over medium high heat. Add the cherry or grape tomatoes, honey, red pepper, salt, and black pepper. Cook, stirring, for 10 minutes or until the tomatoes burst.

5. In a large bowl, toss the rigatoni with a ladle of the tomato mixture.

6. Divide the rigatoni among 4 large bowls or plates. Arrange the tomatoes, ricotta, arugula, and bread around the pasta. Sprinkle the ricotta and arugula with olive oil. Sprinkle the dish with salt, pepper, and Parmesan

**** Mixed together pasta and tomatoes and added to baking dish. Topped with Mozzarella cheese and baked until cheese melts 10 minutes @ 350*****