Use a sharp knife (and a little patience!) to cut the cherry tomatoes in half. Arrange them, in a single layer, in an oven dish (preferably pyrex) greased with three tablespoons of olive oil. Season with a sprinkling of salt and pepper, and drizzle 4 tablespoons of olive oil on top. Peel and finely chop the cloves of garlic. Coarsely grate the pecorino and the bread to make big “crumbs”. Mix them with the oregano, basil leaves (ripped up by hand), garlic and a pinch of salt and pepper. Stir everything together and sprinkle over the tomatoes, finishing off with another generous drizzle of the remaining oil (even adding a little extra).
Put the oven dish in a preheated oven, at 180 °C, for roughly 40 minutes. Dress the spaghetti with the tomatoes as soon as you take them out of the oven, or, better still, tip the well-drained spaghetti into the dish with them, stir and serve them "as they are"!!!
For this simple, fragrant, very Mediterranean recipe the choice of ingredients is extremely important (as always when you’re cooking).