Penne with Roasted Tomatoes and Garlic au Gratin

Preheat oven to 350º.

Core tomatoes and cut in half lengthwise. Arrange cut-side-up in a single layer on nonstick baking pan.

Using a food processor, Process garlic and basil until minced, 10 to 12 seconds. Add olive oil and process briefly to mix. Spread mixture with a rubber spatula over tomatoes. Roast, uncovered, in preheated 350°F oven for l-1/2 hours, or until tomatoes are very tender and brown around the edges.

In large pot, cook pasta according to package directions. Reserve about 1/2 cup of cooking water. Drain pasta well and return to pot.

Grate cheese. Empty bowl.

With the food processor, coarsely chop tomatoes and pan juices, using several quick on/off pulses. Add to pasta along with reserved cooking water. Mix well. Transfer to sprayed 2-quart casserole and top with grated cheese. (Can be prepared in advance up to this point.)

Bake, uncovered for 20 minutes, until cheese is melted and golden.