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 or other pasta
1/2 c grated Parmesan cheese
1/4 c shredded fresh basil (I use a lot more; you can never use too much!!)
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.