Fettucine with Roasted Grape Tomatoes and Basil

The other night, I was craving pasta, but something simple and fresh. I looked to see what I had around the house and threw all this together. It was ah-mazing. I may or may not have gotten up around midnight and eaten some more straight from the fridge.

Fettucine with Roasted Grape Tomatoes and Basil

1 pound fettucine
1 pint grape tomatoes (or cherry tomatoes)
2 cloves garlic, minced
1 cup heavy cream (or half and half to lighten it up)
1/2 c Parmesan cheese
5-6 leaves of fresh basil, torn
Olive oil
salt and pepper

In a large pasta pot, bring 10 cups of water to a boil. Salt water liberally once it comes to a boil (about 1/4 c salt). Place fettucine in boiling water to cook for about 12 minutes. Read your pasta's instructions for exact cooking times. While pasta is cooking, place grape tomatoes on a cookie sheet. Sprinkle with olive oil and salt and pepper. Use hands to make sure every tomato is seasoned. Place in a 400 degree oven and roast to tomatoes burst, about 8-10 minutes. In a large sauté pan, add 2 T olive oil and the minced garlic. Saute over medium heat for about 2-3 minutes. Add cream and let simmer til thickened slightly, about 5 minutes. When pasta is done, drain and place pasta into the cream sauce. Sprinkle with Parmesan cheese, roasted tomatoes, fresh basil and toss. Taste to check for seasoning. Add salt and pepper to taste. Serve immediately.