Roasted Cherry Tomato Pasta 6 cups cherry tomatoes, halved 4 garlic cloves minced 3 tbsp olive oil 2 tbsp balsamic vinegar ½ tsp dried basil ½ tsp dried oregano Salt and pepper to taste 1 lb refrigerated pasta Garnish ¼ cup sliced fresh basil 1/3 cup parmesan cheese
Preheat oven to 425. Toss all ingredients except pasta. Place on foil lined pan and roast for 15 minutes or until softened. Broil 1-2 minutes to add a bit of colour once softened. Meanwhile, cook pasta until tender but firm. Drain but do not rinse and place in large bowl. Add tomatoes and any pan juices and toss to combine. Serve and garnish with fresh herbs and cheese.