Ingredients
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4 cups cherry tomatoes, cut in half
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12 garlic cloves, cut in half (don't be shy)
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1/4 cup extra virgin olive oil
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1 teaspoon dried basil
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1/2 teaspoon salt
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1/4 teaspoon hot pepper flakes
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1/4 teaspoon ground pepper
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1 lb bucatini pasta (I used bow tie) or 1 lb your favourite pasta (I used bow tie)
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1/4 cup chopped fresh parsley
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1/2 cup freshly shaved parmesan cheese
Instructions
- In a bowl toss sliced tomatoes, sliced garlic, oil, basil, salt, hot pepper flakes and ground pepper.
- Place in a 9 X 13 metal cake pan and roast at 400°F for approximately 30 minute.
- The tomatoes should be shriveled and the garlic tender.
- Cook pasta in a pot of salted boiling water while tomatoes and garlic are cooking.
- Drain and return pasta to pot.
- Add garlic tomato mixture and parsley, tossing to coat.
- Serve with sprinkle freshly grated Parmesan cheese.
- If you don't have any fresh Parmesan try other sharp hard cheeses such as Romano or Asiago.