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-Preheat oven to 425 degrees.
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-Place the tomatoes on a baking sheet (foil covered, if preferred for easier clean up), and drizzle with the olive oil, and season with salt and pepper.
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-Place the bacon in an even layer on a baking rack in a baking sheet (foil covered, if preferred for easier clean up).
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-Roast the tomatoes and bacon in the preheated oven for 25 minutes or until the tomatoes are blistered and the bacon is cooked to your preference. Crumble the bacon when cool enough to handle.
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-Meanwhile cook the pasta according to package directions and drain, making sure to reserve 1 cup of the pasta cooking water.
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-Add the tomatoes (along with their juice), garlic, and crumbled into the pasta pot. Add the drained pasta back into the pot and toss with the tomatoes and bacon.
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-Add as much pasta cooking water as you prefer to make a light sauce. Tossing to combine.
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-To serve, turn the pasta out into a large bowl and garnish with fresh basil and Parmesan cheese.
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-Enjoy!