At first, I was frustrated to see another 35-40 minute step featured in a recipe from this new cookbook I've been trying.  You'll have to roast the tomatoes for this amount of time. I didn't read the recipe through when I bought the ingredients and I was thinking I'd whip this together in about 10 minutes.  However, I really understand now how crucial that step was and the result was really amazing.  This is probably now one of my favorite pasta recipes.  I skipped adding pasta water back at the end.  Instead, I roasted the tomatoes on foil and transferred them along with their oil and their juices to the pasta before adding the basil and cheese.  It made the thinnest, most flavorful sauce which paid perfectly with the tomatoes and fresh basil.
Source: The America's Test Kitchen Healthy Family Cookbook

6 c cherry tomatoes (about 2 pounds), halved
1 shallot, halved and sliced thin
2 T olive oil
1 T balsamic vinegar
3 garlic cloves, sliced thin
1 t sugar
1/8 t red pepper flakes
salt and pepper
12 oz whole-wheat penne
1/2 c grated Parmesan cheese
1/4 c shredded fresh basil

1. Preheat oven to 350 degrees.  Toss the tomatoes with the shallot, oil, vinegar, garlic, sugar, red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl.
2. Spread the tomatoes out over a rimmed baking sheet.  Roast until the tomato skins have shriveled slightly but the tomatoes still retain their shape 35-40 minutes.  
3.  Cook the pasta. Reserve 1/2 cup of cooking water and drain.  Return to the pot.
4. Add the tomatoes to the pasta.  Add 1/4 cup of Parmesan and basil and toss gently to combine.  Before serving, add the reserved cooking water as needed to loosen the sauce, season with salt and pepper to taste, and sprinkle with the remaining 1/4 cup of Parmesan.

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