Roasted Garlic and Cherry Tomato Pasta

Serves: 4

Ingredients

• 2 lbs cherry tomatoes, sliced in halves
• 16 garlic cloves, peeled (or more!)
• 1/2 cup extra virgin olive oil
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 lb dried pasta (strands)
• 1 handful torn fresh basil leaves

Directions

1. Preheat oven to 400F.
2. Arrange tomatoes and garlic cloves so that they fit snugly into an over tray or overproof pan.
3. Drizzle with oil sprinkle with red pepper flakes, salt, and pepper.
4. Roast until garlic is soft and golden, about 25 minutes (we usually roast it longer, this doesn't seem long enough).
5. Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite.
6. Drain pasta and return to pan.
7. Mix tomatoes and garlic into the warm pasta and toss well to coat.
8. Sprinkle with basil.
9. Serve immediately.

Notes

You can make this sauce up to one day ahead, and store in the refrigerator until ready to eat, then reheat in the oven for 10 minutes at 400F. Sara 03:08, 15 January 2012 (UTC)