Caramelized Tomatoes with Ricotta, Pasta, and Breadcrumbs

2 tablespoons extra virgin olive oil

1 cup Panko breadcrumbs

1 tablespoon Sicilian seasoning

2 tablespoons capers, drained

1 pound pasta, I prefer angel hair or spaghetti

6 tablespoons butter

2 cups grape tomatoes

8 ounces ricotta cheese, whipped

Salt and pepper

1 cup fresh basil, chopped

1/2 cup Parmesan cheese, grated

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1. Heat a large skillet over medium heat. Add the olive oil, the breadcrumbs, capers, and Sicilian seasoning. Cook, stirring occasionally until the breadcrumbs are toasted all over and the capers fried, about 4 minutes. Transfer the breadcrumbs to a plate. Set aside.

2. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until just al dente. Drain.

3. Meanwhile, heat your skillet to medium-high. Add the butter and tomatoes. Sear until the tomatoes caramelized, and just burst, about 8 minutes.

4. In a food processer fitted with a metal blade, add the ricotta and pulse until smooth, about 5x. Season with salt and pepper.

5. Spread the ricotta equally into 4 bowls, top with the pasta, tomatoes and their juices, and finally the breadcrumbs. Serve with fresh basil and Parmesan cheese.

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