Rotini with Artichokes & Roasted Tomato

I'm a sucker for bread. Even better: cheese topped bread. Even better than that: cheesy, tomato-y, garlic-y, artichoke-y bread.  I saw this bread and fell in love.

But I couldn't bring myself to make it.  Remember that whole resolutions thing? Yeah....me too. Which means I have to keep my dinners pretty healthy in order to enjoy the cookies and cakes and whatever other butter-flour-sugar monstrosities I bake up.

So I traded the french bread for whole wheat pasta and added some roasted tomatoes.  Get all the awesomeness of cheesy artichoke bread in a fantabulous pasta dinner. I'm a new years resolution genius!

Inspired by this recipe

What You'll Need:

• 1 pint Grape Tomatoes, halved
• 4-6 cloves of Garlic, unpeeled
• S & P
• A Couple Pinches of Sugar
• Olive Oil
• 2 cans Quartered Artichoke Hearts, drained and chopped
• 1 box Whole Wheat Pasta
• Palmful Fresh Basil, chopped
• Parmesan Cheese for Topping

What To Do:

1. Preheat oven to 300F.  Line a rimmed cookie sheet with foil.  Place tomatoes cut side up on sheet  Drizzle with olive oil and sprinkle with salt, pepper, and a little bit of sugar.  Take unpeeled garlic (easier if their kept together in the peel) and cut the very top off. Drizzle with a olive oil and wrap in aluminum foil. Roast garlic and tomatoes for approximately 1 hour, until tomatoes begin to shrivel.
2. When roasting is nearly complete, boil a pot of water and cook pasta.
3. While pasta is cooking, heat 1 Tbsp olive oil in a pan over medium heat.  Add tomatoes and artichokes.  Squeeze garlic out of peel and add to pan.  Use spoon to mash garlic a bit and stir to mix everything together. Cook for about 3 minutes.
4. Serve "sauce" on top of pasta and garnish with basil and parmesan.