From My Bowl

0 Roast the Tomatoes: Preheat the oven to 400F. Add the sliced tomatoes to the baking sheet and sprinkle the Italian seasoning, salt, and black pepper on top. Drizzle generously with olive oil on top and toss well.Roast on the top rack of the oven for 30 minutes.
1 Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package instructions. Save 1 cup (235 ml) of the pasta water before draining and setting aside. Drain the pasta, but do not rinse it.
2 Make the Sauce: Warm the olive oil in a large sauté pan over medium heat. Add in the garlic and sauté for 1 to 2 minutes, until it starts to turn golden. Then add in 1/2 cup (118 ml) of the pasta water and the parmesan (if using) and stir. Once the mixture begins to simmer, add in the pasta and the roasted tomatoes. Mix until everything is evenly tossed; if the sauce is too thick for your liking, add in additional pasta water to taste. Season with additional salt and pepper, if desired.
3 Gremolata: Toss the basil with the lemon zest, garlic, and a pinch of salt in a small bowl to quickly form the gremolata. Mix half of the gremolata into the warm pasta and save the remainder for topping.
4 Serve: Divide the pasta into serving bowls, then top with the remaining gremolata and serve warm. This dish is best enjoyed fresh, but leftovers will keep in the fridge for up to 4 days.