Roasted Tomato And Garlic Penne - cooking recipe

Ingredients

1 1/2 lbs grape tomatoes (or cut up in quarters 4-5 tomatoes of your choice)
6 whole garlic cloves
1/3 cup olive oil
1 tablespoon salt
1 tablespoon pepper
1 lb penne pasta, cooked
1/2 - 1 cup parmesan cheese, grated
2 tablespoons fresh basil, chopped

Preparation

Preheat oven to 375 degrees.
Start your water for the pasta. Add salt to your boiling water just before adding the pasta. Cook as directions on the box imply. However, if you are going to turn this into a casserole, don't cook pasta fully.
Wash and dry grape tomatoes. Place them on a cookie sheet. Peel garlic and place whole on same cookie sheet. Drizzel the olive oil over all, making sure all ingredients are covered. Sprinkle generously with salt and pepper.
Roast in the oven until the tomatoes have burst open and the garlic is soft.
Drain pasta and set aside in large bowl.
Once tomatoes and garlic are done pull the cookie sheet out (leave oven on if your going to make the casserole) and using a potato masher, smash the tomatoes and garlic, making a sauce. Pour over pasta and stir. Add 1/2 the cheese and mix inches Using the other half on top along with chopped basil for garnish.
If your making a casserole. Pour the pasta, tomatoe and garlic mixture, 1/2 cheese into a baking dish. Cover the top with remaining cheese and bake until golden and bubbly. Use basil when serving for garnish.
Serve with a green salad and crusty bread.