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Servings: 3

Weight Watcher Smart Points: 28

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 4 to 6 slices of crisp bacon crumbled over the top
  • 1 pound or about - 4 cups cherry tomatoes, cut in half or left whole
  • 1 teaspoon dried basil
  • ¼ cup extra virgin olive oil
  • ¼ cup chopped fresh parsley or 1 teaspoon dried parsley flakes
  • 8 garlic cloves, peeled and cut in half
  • ¼ teaspoon ground pepper
  • ½ teaspoon kosher salt
  • ½ cup freshly shaved parmesan cheese
  • 1 pound of your favorite pasta
  • ¼ teaspoon hot pepper flakes (opt)
  • 2 teaspoons sugar


  1. In a bowl toss sliced tomatoes, garlic, oil, basil, salt, sugar, hot pepper flakes and ground pepper.Place in a 9 X 13 metal cake pan or broiler proof baking dish and roast at 450°F for approximately 15 minutes
  2. Tomatoes should be softened and garlic tender.Remove the dish with the tomatoes from the oven and preheat the broiler
  3. Broil the tomatoes just until brown and blistered in spots, about 3 minutes
  4. Remove from the broiler.Meanwhile while tomatoes are in the oven, Cook pasta in a pot of salted boiling water until just tender but still a bit firm to bite.Drain and return pasta to pot.Add garlic tomato mixture and parsley, tossing to coat.Transfer the pasta to a large serving dish.Sprinkle generously with freshly grated Parmesan cheese over the top
  5. Romano or Asiago is also excellent.Crumble crisp bacon over the top.Serve with crusty toasted garlic bread or breadsticks

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