LIDIA BASTIANICH Linguine With Roasted Tomato Sauce

‘This is a simple sauce that comes together easily but is packed with flavor,’ says the chef, who features the dish in her new cookbook Lidia’s the Art of Pasta. The key: roasting bland winter tomatoes with ‘garlic, briny capers and salty, nutty cheese’ to amp up their sweetness and juiciness

- Photographs by MORGAN HUNT WARD

4 medium garlic cloves, sliced

¼ cup drained capers in brine

1 tsp. kosher salt, plus more for cooking water

1 tsp. dried oregano

½ tsp. crushed red pepper

1 cup panko (Japanese-style breadcrumbs)

2 oz. grated Grana Padano or Parmigiano-Reggiano cheese (about ½ cup), divided, plus more for serving

2 oz. grated pecorino Romano (about ½ cup), divided, plus more for serving

6 Tbsp. extra-virgin olive oil, divided, plus more for serving

2 pts. cherry tomatoes or grape tomatoes, halved

1 lb. uncooked linguine

½ cup chopped fresh flat-leaf parsley

1. Preheat oven to 425°. Line a large rimmed baking sheet with parchment paper. Bring a large pot of salted water to a boil over high heat.