Day 3 - Roasted Tomatoes Atop Pasta

Oh, there's almost nothing simpler and better than an easy pasta sauce made with tomatoes from the oven. It's hearty, it's delicious, it's another reason to ditch the jarred crap.

Boil a large saucepan of water, add linguine, and cook according to package directions. Depending upon the amount of pasta you're making, halve a bowlful of ROMA TOMATOES and toss with OLIVE OIL, a clove of crushed GARLIC and DRIED BASIL. Preheat oven to 400 degrees and line a baking sheet with parchment paper. Place tomatoes on baking sheet, sliced side down, and roast in the center of the oven for 10-20 minutes (keep a close eye on them for the last 10 minutes), until the juice is bubbly and the skin slightly charred. Chop a few BLACK OLIVES and mix with hot roasted tomatoes. Throw linguine in a beautiful serving bowl (even f you're the only one eating) with a bit of oil and top with tomato/olive mixture. Add a hint of SALT and PEPPER and some freshly shredded PARMESAN CHEESE. Serve with a wine as awesome as yourself - a bold Cabernet Sauvignon. Jarred sauce, what jarred sauce?

I've also tossed some sauteed mushrooms into the mix for a touch of earthiness, or added some extra garlic, because extra garlic is always welcome in my pasta sauce!