Spaghetti with Roasted Tomatoes

1. 1

   Pre-heat oven to 450F; adjust oven rack to highest shelf.

2. 2

   Gently combine tomatoes with garlic, oil, basil, sugar, Tabasco, salt, pepper and cheese in large bowl.

3. 3

   Arrange tomato mixture in single layer on large, low-sided (or tomatoes will steam) non-stick or non-reactive baking sheet.

4. 4

   (I find it easier to cover baking sheet with foil- makes for easier clean-up).

5. 5

   Bake for 30 minutes or until tomatoes are tender and edges have charred.

6. 6

   Cook pasta in large pot of boiling salted water until al dente.

7. 7

   Drain well and immediately toss with tomato mixture in large serving bowl.

8. 8

   Serve with extra cheese and pass the peppermill.

No additional tips available.