8 oz pasta
1 lb fresh tomatoes, mini heirloom, grape or cherry
2 tbs olive oil, divided
1 clove garlic, minced
1 tbs fresh rosemary, minced
salt and black pepper, to taste
Cook pasta according to package instructions.
Meanwhile, preheat oven to 450F. Toss whole tomatoes with olive oil, garlic, rosemary, salt, and lots of freshly ground black pepper.
Cook on a foil-lined baking sheet until you can hear the tomatoes popping, about 10-15 minutes depending on size.
Combine tomatoes and their juices with pasta. Season to taste and garnish with fresh rosemary, if desired.