Olive oil 4 pints grape tomatoes Salt 8 garlic cloves, minced Red pepper flakes About 24 basil leaves 10 ounces gf angelhair pasta (we used Bi-Aglut) Fresh ground pepper 2/3 cup parmigiano-reggiano cheese, finely grated
Bring a large pot of water to a boil over high heat to prepare for pasta.
Prepare a broiler.
Cover a baking sheet with foil and coat it with oil.
Toss tomatoes with enough oil to coat and sprinkle with salt. Spread tomatoes on baking sheet, in a single layer, and broil for about 15 minutes. (Tomatoes will blacken in spots)
Saute garlic and pepper flakes in olive oil just until garlic starts to turn golden. Remove from heat and let steep.
Slice basil leaves into thin strips.
In large pot cook pasta until al dente, drain and return to pan. Add oil mixture to drained pasta. Season to taste with salt and pepper. Add tomatoes, basil and half the parmigiano; toss. Serve on individual plates sprinkled with remaining parmigiano-reggiano.