Penne with Cherry Tomatoes, Garlic and Basil

This is dish is often in the rotation during the summer with all the fresh tomatoes, but with the spring weather we've been having lately I decided to bring it out a bit early this year.

This is easy, fresh and healthy.  It get's a solid 3.5.

I was out of penne, so I used farfalle which I think I like even more.

Grape tomatoes can be substituted, but because they also tend to be sweeter, you will want to reduce or even omit the sugar. Do likewise if your cherry tomatoes are very sweet, but this is less likely when using winter cherry tomatoes.

INGREDIENTS

1	medium shallot , sliced thin
1/4	cup olive oil
3	pints cherry tomatoes (2 pounds), each tomato halved pole to pole
	Table salt
1/4	teaspoon red pepper flakes
1/4	teaspoon ground black pepper
1 1/2	teaspoons sugar , or to taste
1	tablespoon balsamic vinegar
3	large cloves garlic , sliced thin
1	pound penne pasta
1/4	cup coarsely chopped fresh basil leaves
2	ounces grated Parmesan cheese (about 1 cup)

INSTRUCTIONS

1. 1. Adjust oven rack to middle position; heat oven to 350 degrees. In small bowl, toss shallots with 1 teaspoon oil; set aside. In medium bowl, gently toss tomatoes with remaining oil, 1/2 teaspoon salt, pepper flakes, black pepper, 
   sugar, vinegar, and garlic. Spread in even layer on rimmed baking sheet (about 17 by 12 inches), scatter shallots over tomatoes; roast until edges of shallots begin to brown and tomato skins are slightly shriveled (tomatoes should 
   retain their shape), 35 to 40 minutes. (Do not stir tomatoes during roasting.) Remove tomatoes from oven and cool 5 to 10 minutes.
   

2. 2. While tomatoes cook, bring 4 quarts water to boil in large stockpot. Just before removing tomatoes from oven, stir 1 tablespoon salt and pasta into boiling water and cook until al dente. Drain pasta and return to pot. Using rubber spatula, scrape tomato mixture into pot on top of pasta. Add basil and toss to combine. Serve immediately, sprinkling cheese over individual bowls.