Ingredients
Scale
What You’ll Need
- 4 large red tomatoes, halved
- 1 pint cherry tomatoes, halved
- 2 heads garlic, skin on and tops cut off
- sea salt and freshly cracked black pepper
- 1 pound pasta, boiled and drained
- olive oil
- 1 handful fresh basil leaves, torn
- coarsely grated Parmesan cheese
Instructions
- Place a rack in the upper third of the oven and preheat oven to 400 degrees F. Place tomatoes, cut side up on a rimmed baking sheet. Drizzle generously with olive oil and sprinkle well with salt and pepper. Roast until tomatoes are browned and wrinkled, about 30 minutes.
- Roast the garlic heads at the same time! Place garlic, cut side up on a a large piece of parchment paper. Drizzle with olive oil and sprinkle with salt and pepper. Wrap parchment and tie with kitchen twine. Place in a small round pan and roast with the tomatoes, about 30 minutes or until completely browned and softened.
- Boil the pasta while the tomatoes and garlic roast.
- Assembling the pasta is simple. Toss cooked pasta with tomatoes, soft garlic pressed from the head, olive oil, salt and pepper. Top with fresh basil and cheese. Enjoy!
