Garlic Bread Pasta

Make the bread crumbs:

Process the bread in a food processor until it forms fine crumbs (you should have about 2 ½ cups). Heat the butter over medium-low heat in a large skillet. Add the garlic and cook, stirring, until the garlic is fragrant but not browned, 1-2 minutes. Add the bread crumbs, raise the heat to medium and brown the crumbs, stirring, until toasty, 8-10 minutes. Stir in ¾ teaspoon salt and pepper, remove from heat, and transfer to a large plate to cool for 5 minutes. Toss in the cheese.

Make the sauce:

Preheat the oven to 400°F. Arrange the tomatoes, garlic cloves, and half the scallions on a large sheet pan, drizzle with ¼ cup of the oil and 1 teaspoon salt, and roast until the tomatoes burst and soften and the garlic is cooked through, 20 minutes. 

While the tomatoes are roasting, bring a large pot of generously salted water to a boil. Cook the pasta to al dente according to the package directions. Drain, reserving 1 cup of the pasta water. 

With the pot over medium heat, add the butter, oil, and roasted tomato mixture, slightly smashing the tomatoes with a spatula to release the juices. Add splashes of the reserved pasta water to achieve a silky, creamy texture. Return the pasta to the pot and fold in most of the remaining scallions with ¼ teaspoon salt. Divide among bowls and top with bread crumbs and remaining scallions. Garnish with parsley and cheese.