Pasta With Roasted-Tomato Meat Sauce

• 1 pint cherry tomatoes
• 8 ounces uncooked spaghetti
• 2 teaspoons unsalted butter
• 9 ounces 80% lean ground pork
• 1 tablespoon minced garlic
• 1/2 teaspoon kosher salt
• 1/2 teaspoon crushed red pepper
• 3 canned anchovy fillets in oil, drained and chopped
• 1/4 cup dry sherry
• 1 1/2 tablespoons balsamic vinegar
• 1/4 cup fresh basil leaves

1. Preheat oven to 400u0b0.
2. Place cherry tomatoes on a jelly-roll pan. Bake at 400u0b0 for 12 minutes or until tomatoes are lightly browned.
3. Cook pasta according to package directions, omitting salt and fat.
4. Melt the butter in a large skillet over medium-high heat. Add pork, garlic, salt, pepper, and anchovies to pan; cook 4 minutes or until pork is browned, stirring to crumble. Add sherry to pan; cook 30 seconds, scraping pan to loosen browned bits. Add tomatoes and vinegar; cook 2 minutes or until tomatoes release their liquid and sauce is slightly thickened. Combine pasta and sauce in a large bowl; toss to coat. Sprinkle with basil.
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tomatoes, spaghetti, unsalted butter, pork, garlic, kosher salt, red pepper, anchovy, sherry, balsamic vinegar, fresh basil

Taken from www.myrecipes.com/recipe/pasta-tomato-meat-sauce (may not work)