• Adjust rack to top position and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. • Halve, peel, and finely dice onion. Peel and mince or grate garlic. Roughly chop parsley.

• Toss tomatoes, onion, garlic, and panko on a baking sheet with a large drizzle of oil, oregano, salt, and pepper. • Roast on top rack until tomatoes burst, 12-15 minutes.

• Once water is boiling, add Colavita orecchiette to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain. • Return drained orecchiette to pot. Drizzle with 3 TBSP olive oil (6 TBSP for 4 servings). • Add roasted tomato mixture to pot with pasta; stir to combine, adding more olive oil a drizzle at a time if needed, until everything is coated in a glossy sauce. (TIP: Stir pasta vigorously to prevent it from sticking together.) Taste and season with salt and pepper.

• Divide pasta between shallow bowls. Garnish with Parmesan and parsley. Serve.