Roasted Tomato Pasta

Ingredients
•2 pounds of the small cherry or strawberry sized tomatoes
•3 - 4 cloves garlic, chopped fine
•4 tablespoons olive oil
•Kosher salt and freshly ground black pepper to taste
•One pound angel hair pasta
•Grated Parmesan cheese to taste

Directions
1.Preheat oven to 425 and put a large pot of water on the stove to boil
2.Remove tomatoes from the vine thing they come on, rinse, cut them in half and place in a medium sized bowl
3.Add the chopped garlic, 2 tablespoons of the olive oil and salt and pepper to taste and mix well
4.Dump tomatoes onto a baking sheet and spread to a single layer
5.Bake for 20 minutes or until they get all soft, squishy and beautiful
6.During the tomatoes last 10 minutes in the oven, cook the pasta according to package directions
7.Drain pasta well in a colander and drizzle with a tablespoon or so of the olive oil
8.Place pasta onto a platter (I like to swirl it onto a fork and place 'piles' of pasta on the plate
9.Pour the warm tomatoes over the top of the pasta (this almost makes a sauce all by itself)
10.Top with some grated Parmesan cheese and some more ground pepper to taste

from www.thecookingguy.com
see in action http://www.thecookingguy.com/cookbook/recipe.php?id=409