baked tomato sauce

INGREDIENTS

• 3 to 4 tablespoons extra-virgin olive oil
• 1 pound very ripe cherry tomatoes, halved
• 1/3 cup plain dry bread crumbs
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• 2 tablespoons freshly grated pecorino cheese
• 2 garlic cloves, finely chopped
• Salt and freshly ground pepper to taste
• 1 pound dried fusilli (corkscrew) or farfalline (butterfly) pasta
• 1/4 cup loosely packed fresh basil leaves, torn
• 1 1/2 cups all-purpose flour
• 2 large eggs
• 1/2 teaspoon salt
• 3 tablespoons water