Preheat oven to 350°F. In a baking dish, toss together garlic, tomatoes, oil, balsamic, basil, salt and pepper. Roast in preheated oven for 20 minutes, stir, and roast for another 20 minutes, or until most of the tomatoes have burst open. While tomatoes are roasting, cook pasta according to package instructions, and drain. Toss in a little olive oil to keep the pasta from sticking to itself. Remove tomatoes from the oven and lightly press on any un-popped tomatoes with the back of your spoon, being careful not to squeeze too hard and burn yourself with molten tomato juice.

To serve, put pasta in each of 4 dishes and top with roasted tomatoes, making sure to drizzle on the delicious pan juices as well. Garnish with more fresh basil, parmesan shavings, and red pepper flakes, if desired. Enjoy!