Roasted Garlic and Cherry Tomato Penne

I love the taste of roasted vegetables, especially garlic and onion. Roasting really brings out the sweetness in the vegetables, which appeals to my palate. Also, you could add garlic and onion to just about anything and I would eat it. My husband, on the other hand wishes that I didn't like garlic and onions so much, but I told him to get over it since I do 90% of the cooking. I really liked this recipe because it was flavorful, didn't use too many ingredients and it was easy to put it all together.

Source: thecrepesofwrath.blogspot.com and The Good Morning Food Blog

Ingredients:
1/2 pound whole wheat penne pasta
1 large bulb of garlic, top sliced off
3-4 c cherry tomatoes, cut in half
1 tbsp balsamic vinegar
1 large red onion, roughly chopped ( I used yellow onion)
3 tbsp EVOO
salt and pepper
Parmesan cheese for sprinkling

Peheat the oven to 400. Slice the top off the bulb of garlic so that almost all of the cloves are exposed. Place the garlic on a large greased roasting tray.
Prepare the cherry tomatoes by slicing them in half. Place the tomatoes in the roasing tray. Add the onion and set tray aside.
In a separate bowl, mix together the vinegar and oil. Using a pastry brush, brush the mix over the vegetables. Sprinkle with salt and pepper.
Roast the tray of veggies in the oven for 30-35 minutes.
While the vegetables are roasting, bring a medium sized pot to a boil and cook pasta to al dente. Drain the pasta and set aside.
When the vegetables have finished roasting, remove from the oven and mash them together in a large bowl until you have a thick, mushy sauce. Add the pasta and toss with the sauce.

Serves 2 ( I got 3 servings from it)