Ingredients

  • 1 pound pasta cavatappi or orecchiette
  • Salt
  • 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

Yield

Serves: 4 servings

Preparation

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.