Ravioli with Cherry Tomato Sauce

I love to roast tomatoes.  It just really brings out the sweetness of the tomatoes.  This is a super easy dinner since I use store bought fresh or frozen pasta.  My favorite is Arugula, Parmesan and Ricotta Ravioli, but any flavor will do!

UPDATE:  Made this the other night and roasted quartered artichoke hearts with the tomatoes (just like I do for my new favorite chicken dish).  It was really good!

1 package (12 oz.) ravioli or other stuffed pasta
2 pints cherry or grape tomatoes
3-4 cloves garlic, minced (or however much you like!)
Salt and pepper
Olive oil (about 1/4 cup or so)
Balsamic vinegar (optional)
1/2 cup fresh basil, chopped
Parmesan cheese, grated

Line a baking sheet with foil.  Cut tomatoes in half and put in a large bowl.  Add the garlic.  Drizzle with olive oil, a splash of balsamic vinegar, and season with salt and pepper.  Taste one of the tomatoes to make sure you have enough seasoning.

Pour the tomatoes onto the baking sheet.  Turn each tomato so that it is cut-side up.  Tedious but necessary.

Bake at 400 degrees for about 20 minutes.

Meanwhile, cook the pasta according to directions.  Reserve about 1/2 cup of the pasta water before draining.  Always make sure you use plenty of salt when cooking pasta.  Put the pasta in a serving dish and add your roasted tomatoes and pasta water.  Add plenty of chopped fresh basil and a little Parmesan cheese on top.  Serve with garlic bread.

Super easy and really fresh tasting!