1. Pre-heat oven to 450F; adjust oven rack to highest shelf. 2. Gently combine tomatoes with garlic, oil, basil, sugar, Tabasco, salt, pepper and cheese in large bowl. 3. Arrange tomato mixture in single layer on large, low-sided (or tomatoes will steam) non-stick or non-reactive baking sheet. 4. (I find it easier to cover baking sheet with foil- makes for easier clean-up). 5. Bake for 30 minutes or until tomatoes are tender and edges have charred. 6. Cook pasta in large pot of boiling salted water until al dente. 7. Drain well and immediately toss with tomato mixture in large serving bowl. 8. Serve with extra cheese and pass the peppermill. ---------------------------------------------------------------------------
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