Pasta with Garlicky Cherry Tomato Sauce

Yield: 4 hearty (or 6 medium-size) servings

4 cups cherry (or grape) tomatoes, cut in half
12-15 garlic cloves, smashed, peeled, and cut in half (don't be shy)
1/4 cup extra virgin olive oil
1 teaspoon kosher salt and several grinds of the pepper mill (about 1/4 teaspoon)
1/4 teaspoon hot pepper flakes
1/4 teaspoon sugar
12 ounces rotini pasta (may substitute another tubular or spiral pasta; use gluten-free as needed)*
1/4 cup chopped fresh basil (plus a few leaves for garnish if desired)
1/2 cup freshly grated Parmesan cheese (your favorite pre-shredded Italian blend will also work well--or try Romano, Asiago or Manchego)

Preheat the oven to 400 degrees F.
Pour the olive oil into a 9 x 13 metal cake pan. Add the tomatoes and garlic. Sprinkle with the salt, pepper, hot pepper flakes, and sugar. Toss well, making sure everything is well mixed.
Place the pan in the oven and roast for 30 to 40 minutes. Stir after 20 minutes and then again every 5 or 10 minutes. The tomatoes should be shriveled and the garlic tender.
Meanwhile, cook the pasta according to the package directions in a pot of salted water. When done, drain the pasta well and return it to the pot. Add the tomato mixture and basil, tossing to evenly distribute. Sprinkle with freshly grated cheese and garnish with a few extra basil leaves.