The night before, or at least 6 hours ahead, combine cheese, bread crumbs, minced garlic, oregano, salt and pepper. Mix together and refrigerate so that flavors meld. Preheat oven to 425 degrees. Wash and dry tomatoes, cut off stem end, and slice in half lengthwise. In baking dish big enough for tomatoes to fit snugly in one layer, pour in olive oil. Dip cut surfaces of tomatoes in oil, then turn cut side up. Cover each tomato half with the bread crumb mixture until you use it all. Bake for 40 minutes. Tomatoes should get dark brown and roasted looking around the edges. If the drippings start to burn, decrease heat to 375 or 400 degrees. While tomatoes are cooking, boil pasta until al dente. Drain. When the tomatoes are done, add them immediately to hot pasta and stir. Add a few grinds of pepper and serve with more freshly grated cheese.

1. I wouldn't use dry bread crumbs from a box. I grind leftover Italian bread in a food processor and freeze it for future use.

2. This pasta is also delicious served room temperature with a picnic lunch.