Quick Roasted Tomato Pasta

Being that I am "with child" and therefore get very hungry, but don't want to spend much time making dinner and certainly very little time around a hot stove, I like dishes that are quick. This was very quick. So quick I was done cooking and had consumed my dinner way before the night's NFL game came on.

I had a bunch of cherry tomatoes getting kinda wrinkly - and while I will eat them wrinkly my husband certainly wouldn't. How to disguise wrinkly tomatoes? Roasting! Roasting always brings out the flavor in anything. I simply tossed them with some olive oil, salt, and pepper, put on a baking sheet, and roasted at 375 until the skins had popped and they were releasing their juices. I added some sliced garlic about halfway through to the pan.

2 cups cherry or other small tomatoes
2 cloves garlic, sliced
pasta
garnishes - onions, pesto, parmesan cheese

Preheat oven to 375 degrees F. Toss tomatoes in a small amount of olive oil, season with salt and pepper. Put on a rimmed baking sheet and bake for around 15 minutes. You're looking for them to start looking "oozy". About halfway through add your garlic.

When done, put the whole mess on the cooking sheet into a saucepan with a teaspoon of olive oil. Keep warm.

Boil your pasta in a large pot with plenty of salt. When al dente, add to saucepan. I added a couple tablespoons of basil pesto and a 1/4 cup finely shredded parmesan cheese. If I had more ambition, I would have sauteed or roasted some chopped onion along with it.