Spaghetti e pomodorini al forno | Fattoria La Vialla

Ingredients

• 500 g Spaghetti
• 1,2 kg “Pachino” cherry tomatoes, firm and well ripened
• 2 thick slices (2-3 cm) of homemade bread, 2-3 days old
• 12 tbsp Extra Virgin Olive Oil
• 150 g aged pecorino cheese
• 2 cloves of garlic
• 1 sprig of basil leaves
• 1 tsp dried oregano (o fresh chopped parsley, according to taste)
• salt and pepper