From the March, 2005 issue of “Cooks Illustrated,” this easy pasta makes good use of winter cherry or grape tomatoes, giving you a great punch of flavor even in the middle of winter’s drear.

1 medium shallot, sliced thin
1/4 c. olive oil
3 pints cherry or grape tomatoes, halved
1/4 tsp. red pepper flakes
1/4 tsp. ground black pepper
1 1/2 tsp. sugar (or to taste)
1 Tbs. balsamic vinegar
3 large cloves garlic, sliced thin
1 pound penne pasta
1/4 c. coarsely chopped fresh basil
2 oz. grated Parmesan cheese

Adjust oven rack to middle position. Heat oven to 350 degrees. In a small bowl, toss shallots with 1 tsp. oil; set aside. In medium bowl, gently toss tomatoes with remaining oil, 1/2 tsp. salt, pepper flakes, black pepper, sugar, vinegar, and garlic. Spread in even layer on rimmed baking sheet (about 17 x 12 inches), scatter shallots over … [+]