Linguini with Roasted Tomatoes and Garlic

Preheat oven to 450°.

Combine cherry tomatoes, 1 tablespoon oil, 1/4 teaspoon salt, pepper and garlic in a 13 x 9-inch baking dish; toss gently. Bake at 450° for 45 minutes, or until garlic is browned, stirring occasionally.

(Tomato skins will pop.)

Squeeze the garlic cloves to extract the pulp; discard skins.

Mash the garlic pulp. Add this mashed pulp to the tomato mixture, stirring gently.

Combine tomato mixture, 1 tablespoon oil, 1/4 teaspoon salt, pasta, parsley and basil in a large bowl; toss gently. Yield:

Four 1-cup servings.