Pasta with Roasted Cherry Tomatoes

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Ingredients

1 medium shallot, sliced thin
1/4 cup olive oil
3 pints cherry tomatoes, any variety, halved
1 teaspoon Kosher salt, to taste
1/4 teaspoon red pepper flakes
1/4 teaspoon ground black pepper
1 tablespoon balsamic vinegar
3 to 4 large cloves garlic, sliced thin
1 pound penne or tubular-shaped pasta
1/2 cup coarsely chopped fresh basil leaves
2 ounces grated Parmesan cheese (about 1 cup)
cup chopped Italian parsley


Directions

Adjust oven rack to middle position; heat oven to 350F degrees. Toss shallots with 1 teaspoon oil; set aside. Gently toss tomatoes with remaining oil, 1/2 teaspoon salt, pepper flakes, black pepper, vinegar, and garlic in a medium bowl. Spread mixture on a rimmed baking sheet and scatter shallots over tomatoes. Roast mixture undisturbed for 35 to 40 minutes until edges of shallots begin to brown and tomato skins are slightly shriveled. Remove tomato mixture from oven and cool 5 to 10 minutes.

While tomatoes cook, bring 4 quarts water to boil in a large saucepan and cook pasta al dente. Drain the pasta and return to pot. Using rubber spatula, scrape tomato mixture into pot on top of pasta. Add basil and toss to combine. Garnish with cheese and chopped parsley.

Serves 4.

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