Rigatoncello with baked tomatoes

Rinse the tomatoes, slice and deseed them. Peel the garlic, clean the parsley and chop them together. Grease an oven-proof dish with a dash of oil, arrange the tomato slices and sprinkle with the parsley, a pinch of salt and pepper; season with the leftover oil and place in a preheated oven at 180 °C for 30 minutes. Then cook the pasta al dente, drain it and toss it in a serving dish, pour the tomatoes over it and their cooking liquid, sprinkle with pecorino and serve.