1 lb. cherry tomatoes (or 8 tomatoes cut into chunks)
1 garlic clove, crushed
1/4 tsp. red pepper flakes
1/4 c. extra virgin olive oil
1 Tbs. balsamic vinegar
salt, black pepper
1 lb. spaghetti
1 handful fresh basil leaves, optional

Preheat the oven to 400 degrees. In a roasting pan, combine the cherry tomatoes, garlic, red pepper flakes, oil and vinegar. Sprinkle with salt and pepper. Toss well to coat. Roast until soft and wilted, about 20 minutes. Cook the pasta in large pot of boiling, salted water until firm to the bite. Drain well and return pasta to the warm pot with the roast tomato sauce and basil, if using. Toss well to coat. Serve hot on warmed plates. Serves 4.

(from Organic Cookbook, by Renée Elliott & Eric Treuillé)