SPAGHETTI WITH ROASTED TOMATOES

12 oz. thin spaghetti, cooked and drained
1 pint cherry tomatoes
1/2 tsp. dried oregano 
2 Tbsp. olive oil, divided
3 tsp. minced garlic, divided 
1/4 tsp. salt
few shakes of pepper
1 (16 oz.)  can tomato sauce
1/4 cup fresh basil, chopped

Roasted Tomatoes - Preheat oven to 400 degrees F. Toss cherry tomatoes with 1 tablespoon oil, garlic, oregano and salt & pepper.  Spread on a cookie sheet and bake for 10 -15 minutes.

In a skillet, cook 1 tsp. of remaining garlic in 1 Tbsp. olive oil for about 30 seconds.  Add 1 cup of water, roasted tomatoes and tomato sauce. Simmer for 30 minutes. Stir in cooked pasta and chopped basil. Serve with sprinkles of parmesan cheese.

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