Roast Garlic and Cherry Tomatoes
|Cherry tomatoes||2 Pound, halved (1 Kilogram)|
|Garlic||16 Clove (80 gm), peeled|
|Extra virgin olive oil||8 Tablespoon|
|Crushed chili flakes||1⁄4 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Dried pasta||1 Pound (500 Grams)|
|Torn basil leaves||1 Cup (16 tbs) (A Handful)|
Preheat oven to 200°C (400°F) Gas 6.
Arrange tomatoes and garlic cloves so that they fit snugly in an oven tray or oven-proof pan.
Drizzle with oil and sprinkle with chilli flakes, salt and pepper.
Roast until garlic is soft and golden, 25 minutes.
Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite.
Return pasta with tomatoes and garlic to the warm pasta pot.
Toss well to coat.
Sprinkle with basil.