Susan's Sweet 100s

(by Pei Ja Anderson)

1/2 sourdough loaf or 5 oz. croutons

1 lb. fresh or dried capellini pasta

4 T. extra virgin olive oil

1 t. salt

1 t. pepper

5 T. freshly minced garlic

6 pts. cherry tomatoes

1/4 c. panko bread crumbs

4 sprigs basil

6 T. grated asiago or Parmesan cheese

If using the sourdough loaf, preheat oven to 400 F.

Place loaf on a sheet pan, and bake for 30 minutes to dry out.

Cut into bite-sized cubes and set aside.

(Skip this step if using ready-made croutons.)

Bring 5 quarts of salted water to boil.

Cook fresh pasta 3 - 4 minutes, or dried pasta according to package directions, until al dente. Strain and set aside.

In a large frying pan over low-medium heat, add extra virgin olive oil, salt, pepper, and garlic. and sauté for 1 minute.

Add tomatoes, and stir to warm.

Add pasta to tomato mixture.

Serve in a large bowl, topped with bread crumbs, basil, grated cheese, and croutons.

(Read Super Sweet 100s, the story that accompanies this recipe.)