Roasted Tomato and Garlic Pasta

Preheat your oven to 400°F (200°C).

Place the cherry tomatoes in an oven-safe baking dish. Drizzle generously with olive oil, then add the thinly sliced garlic. Season with salt and black pepper.

Roast for about 20 minutes, or until the tomatoes have started to burst and become blistered.

While the tomatoes are roasting, bring a large pot of heavily salted water to a boil. Cook the pasta according to package directions until al dente.

Before draining the pasta, reserve about 1 cup of the starchy pasta water.

Drain the pasta and add it to a large skillet or back into the pot. Pour the roasted tomatoes and all their juices over the pasta.

Add the shaved Parmesan cheese and a splash of the reserved pasta water. Stir everything together to create a creamy sauce.

Stir in the chopped fresh parsley, followed by the torn fresh mozzarella. Mix until just combined and the mozzarella begins to melt slightly.

Serve immediately.