Pasta w Cherry Tomatoes, Garlic and Basil

Adjust oven rack to middle position; heat to 350. In small bowl, toss shallots w 1 tsp oil; set aside. In medium bowl, gently toss tomatoes w remaining oil, ½ tsp salt, pepper flakes, black pepper, sugar (optional), vinegar and garlic. Spread in even layer on rimmed baking sheet, scatter shallots over tomatoes; roast until edges of shallots begin to brown and tomato skins are slightly shriveled, 35-40 min. Do not stir during roasting. Remove and cool 5-10 min. Scrape sauce over cooked pasta. Add basil and toss to combine. Serve, passing cheese.

Shallot 1 med, sliced thin
Olive Oil ¼ c
Cherry Tomatoes 3 pints (2 lb) halved lengthwise
Red Pepper Flakes ¼ tsp
Pepper ¼ tsp
Sugar 1 1/2tsp
Balsamic vinegar 1 T
Garlic 3 lg cloves, sliced thin
Penne lb, cooked
Basil ¼ c chopped fresh
Parmesan Cheese