Spaghetti with Roasted Tomatoes

• 2 lbs ripe plum tomatoes, cut length-wise into 1/4 " thick slices
• 3 cloves garlic, finely chopped
• 13 cup extra virgin olive oil
• 1 tablespoon dried basil
• 1 teaspoon sugar
• 1 teaspoon Tabasco sauce (or other hot sauce)
• salt
• fresh ground pepper
• 14 cup freshly grated parmesan cheese, plus extra for serving
• 34 lb spaghetti

1. Pre-heat oven to 450F; adjust oven rack to highest shelf.
2. Gently combine tomatoes with garlic, oil, basil, sugar, Tabasco, salt, pepper and cheese in large bowl.
3. Arrange tomato mixture in single layer on large, low-sided (or tomatoes will steam) non-stick or non-reactive baking sheet.
4. (I find it easier to cover baking sheet with foil- makes for easier clean-up).
5. Bake for 30 minutes or until tomatoes are tender and edges have charred.
6. Cook pasta in large pot of boiling salted water until al dente.
7. Drain well and immediately toss with tomato mixture in large serving bowl.
8. Serve with extra cheese and pass the peppermill.

tomatoes, garlic, extra virgin olive oil, basil, sugar, tabasco sauce, salt, fresh ground pepper, parmesan cheese, spaghetti

Taken from www.food.com/recipe/spaghetti-with-roasted-tomatoes-27194 (may not work)