Pasta with Roasted Cherry Tomatoes

Directions

1. Adjust oven rack to middle position and heat oven to 500 degrees.
2. Line rimmed baking sheet with parchment paper. Whisk 2 tablespoons oil, garlic, tomato paste, 1 1/2 teaspoons salt, sugar, 1/4 teaspoon pepper, and red pepper flakes, together in large bowl. Add tomatoes and toss to combine.
3. Transfer tomato mixture to prepared sheet and push tomatoes toward center of sheet. Scrape any remaining garlic and tomato paste from bowl into center of tomatoes. Bake until tomatoes are blistered and browned about 20 minutes (see Photo 2.)
4. Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook stirring often until al dente. Reserve 1 cup cooking water, then drain pasta and return to pot.
5. Add basil, roasted tomato mixture, 1/2 cup reserved cooking water, and remaining 1 tablespoon cooking oil to pasta and toss to combine. Adjust consistency with remaining reserved cooking water as needed and season with salt and pepper to taste. Transfer to serviing dish and sprinkle with Parmesan cheese. Serve, passing extra Parmesan separately.