Prep: 15 minutes

Cook: 25 minutes

Makes: 4 servings

12 oz. spaghetti
¼ cup thinly sliced fresh basil
¼ cup crumbled goat cheese
¼ cup sliced black olives

Sauce:
4 cups cherry tomatoes, halved
4 cloves garlic, sliced
3 tbsps. Basil Olive Oil
1 tbsp. Condimento Tradizionale
2 tsp. minced fresh rosemary
½ tsp. salt
pinch hot pepper flakes

In 13 x 9” glass baking dish, toss together tomatoes, garlic, basil oil, balsamic, rosemary, salt and hot pepper flakes. Roast in 400 F oven until shriveled, about 25 minutes.

Meanwhile in large pot of boiling salted water, cook pasta until al dente, about 8 minutes. Drain and transfer to large serving bowl.

Toss with cherry tomato sauce and basil to coat. Sprinkle with goat cheese and olives.