Pasta with Roasted Garlic and Cherry Tomatoes

  • 4 cups cherry tomatoes, cut in half
  • 12 garlic cloves, cut in half (don’t be shy)
  • 1⁄4 cup extra virgin olive oil
  • teaspoon dried basil
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon hot pepper flakes
  • 1⁄4 teaspoon ground pepper
  • 1 lb. bowtie or favorite pasta
  • 1⁄4 cup chopped fresh parsley
  • 1⁄2 cup freshly shaved parmesan cheese

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.

[print-me target=”.post-content”]