01
Preheat oven to 190°C. Bring a pot of water to a boil and season with salt.
02
Place the cherry tomatoes on a jelly roll pan (a baking sheet with sides) and pour 1 tablespoon olive oil over the top. Using clean hands, mix and distribute so the olive oil coats all of the tomatoes. Add 1 tablespoon minced garlic and using a spoon now, mix. Season with sea salt and fresh cracked pepper. Roast in the oven for 20 minutes, stirring halfway, until the tomatoes burst and wrinkle.
03
While the tomatoes are in the oven, cook your gluten-free pasta to package directions. Grate your parmesan cheese.
04
Drain pasta when cooked, then put back into the pot. Add other 1 tablespoon olive oil (or butter, for richness). Toss in tomatoes and grated parmesan and stir. Add more parmesan when serving. Enjoy!
