Pasta with Shrimp and Roasted Tomatoes

2 ½ pounds plum tomatoes

2 Tbsp olive oil

salt and pepper

¾ pound pasta

1 pound medium sized shrimp, peeled and deveined

3-5 cloves garlic, chopped

1 tsp red pepper flakes

3 Tbsp olive oil

½ cup chicken stock

1 cup pasta cooking water

1 cup basil, thinly sliced (optional, but very nice)

A few hours or a day before dinner...

Preheat oven to 325 degrees.  Slice the tomatoes in half length-wise and arrange them, cut side up, on a baking sheet.  Drizzle with olive oil, salt and pepper, until the tomatoes are nicely coated.  Roast in the oven for 2 hours.  When the tomatoes come out of the oven, coarsely chop and set aside.

When you are ready for dinner...

Bring a large pot of heavily salted water to a boil.  Add the pasta.

In a pan large enough to hold the pasta, heat the olive oil, garlic and red pepper flakes.  When the garlic is just fragrant, add the shrimp and cook until it is just pink.  Then add chicken stock, roasted tomatoes, pasta cooking water and extremely al dente pasta.  Cook everything together for a minute or two, then serve, topped with basil.

Serves two with leftovers.