Strozzapreti with Roasted Tomatoes, Basil & Ricotta Salata

This pasta was inspired by the cover of the June/July 2010 Saveur Magazine - http://www.saveur.com/article/Recipes/Roasted-Tomatoes

Preheat oven to 425F, place 8 medium whole tomatoes (vine ripened) in an oven proof pan that can be used for the pasta later (I am SO not into washing dishes unnecessarily!). Drizzle with olive oil, season with salt & pepper, add a few crushed garlic cloves...I did not use the thyme. Put into the oven. Meanwhile start a pot of water for the pasta. Add salt just before adding the dried Strozzapreti to the pot. Cook 3 minutes shy of the package directions.

Cooking time for the tomatoes will depend upon the size...Mine only took 15 minutes. Transfer pan to the stove top, add a ladle full of pasta water and smash the tomatoes, add basil leaves - leaves can be torn or left whole. Add the pasta directly to the pan...Add more pasta water and cook until the pasta is al dente. Sprinkle with grated ricotta salata, more basil to taste.