In a dish suitable for the oven, place the cherry tomatoes. Season to our liking with salt and pepper, add a drizzle of olive oil and put in the oven preheated to 200ºC. If you want to make more, you can cut them in half and if you prefer that they explode in your mouth full of flavor, leave them whole as I have done.
When the tomatoes have been in the oven for ten minutes, we crush a tomato to release its juice and add pieces of stale bread or croutons and a tablespoon of Parmesan cheese, leaving another ten minutes at approximately the same temperature.
While the tomatoes finish cooking, we prepare the pasta by cooking the penne or macaroni in a pot with plenty of salty water. When they are al dente, we drain the pasta well, reserving the cooking water and transfer it to a large source where we will take it to the table.
We take the tomatoes out of the oven and distribute them among the macaroni. Mix well and also add the pieces of toast and the juices that the tomatoes have released. If we see that the pasta is dry, we can dress it with a little more extra virgin olive oil or with half a ladle of the cooking water of the pasta.