- 1 pound pasta cavatappi or orecchiette
- 2 pints grape tomatoes
- 2 cloves garlic, grated
- A few drizzles of extra-virgin olive oil (EVOO)
- Freshly ground black pepper
- 20 leaves fresh basil, roughly chopped or torn
- 1 cup grated Parmigiano Reggiano
Preheat oven 425F.
Place a large pot filled with water over high heat and bring up to a boil to cook the pasta. Once boiling, add some salt and the pasta, and cook until al dente according to package directions. Reserve about a 1/2 cup of the cooking liquid before draining the pasta.
While the water is coming up to a boil to cook the pasta, place the tomatoes on a cookie and grate the garlic over them.
Drizzle with some EVOO and season with some salt and pepper. Transfer cookie sheet to the oven and roast tomatoes for 8-10 minutes or until the tomatoes start to burst. Remove from the oven, discard the garlic cloves and transfer roasted tomatoes to a large serving bowl. Add the reserved pasta water and, with a potato masher or a fork, lightly smash the tomatoes. This is a great job for a K.H. (kid helper)!
Add basil, drained pasta and Parmigiano cheese and toss to coat.
Toss to combine, taste and re-season with some salt and pepper then serve.