Roasted Tomatoes and Pasta

1 (10 Ounce) Basket Cherry Tomatoes, Halved

1 Tablespoon Olive Oil

1 Teaspoon Minced Garlic

1 Pinch Salt And Ground Black Pepper To Taste

3 Basil Leaves, Cut Into Thin Strips, Or More To Taste

1 Dash Red Pepper Flakes

4 Ounces Angel Hair Pasta

½ Cup Fresh Grated Parmesan Cheese, Or To Taste

Directions

Step 1 Preheat oven to 375 degrees F (190 degrees C).

Step 2 Combine tomatoes, olive oil, garlic, salt, and pepper in a bowl until well mixed; spread on a shallow-sided baking sheet.

Step 3 Bake in the preheated oven until tomatoes are soft and wrinkled, 25 to 30 minutes.

Step 4 Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain; reserving a small amount of cooking water.

Step 5 Spoon tomatoes with their juices into a small saucepan; add basil and red pepper flakes. Mix in reserved cooking water to thin tomato mixture to desired consistency. Cook and stir over low heat until warmed, about 5 minutes; stir in pasta. Top with Parmesan cheese before serving. Serve with garlic crostini, salad with vinaigrette, and beverage.

Variations:

Grape tomatoes can be substituted for cherry tomatoes. Add any favorite vegetable to baking sheet with the tomatoes for more variety i.e. broccoli, asparagus, etc.