| 1 shallot, sliced thin | |
| 20 ml Olive Oil | |
| 300g cherry tomatoes, halved | |
| 1 Large Garlic Clove, sliced thin | |
| 1 TL balsamic vinegar | |
| 1/2 TL Sugar | |
| 1/4 TL Red Pepper Flakes | |
| 250 g Penne | |
| 10g Basil, chopped | |
| Parmesean Cheese |
| 1. | Adjust oven rack to middle position and heat oven to 175°C. Toss shallot with 1 teaspoon oil in bowl. In separate bowl, gently toss tomatoes with remaining oil, garlic, vinegar, sugar, salt, pepper, and pepper flakes. Spread tomato mixture in even layer in rimmed baking sheet, scatter shallot over tomatoes, and roast until edges of shallot begin to brown and tomato skins are slightly shriveled, 35 to 40 minutes. (Do not stir tomatoes during roasting.) Let cool for 5 to 10 minutes. |
| 2. | Meanwhile, water to boil. Add pasta and salt and cook, stirring often, until al dente. Reserve some cooking water, then drain pasta and return it to pot. Add tomato mixture onto pasta. Add basil and toss to combine. Season with salt and pepper to taste and adjust consistency with reserved cooking water as needed. Serve with Parmesan. |