Heirloom Wheat Garganelli with Roasted Sun Gold Tomatoes

Ingredients
16oz Heirloom Wheat Garganelli
1 cup extra virgin olive oil
4-6 cloves of fresh garlic, thinly sliced
2 pints of ripe fresh Sun Gold tomatoes (you can use other types of small tomatoes too!)
1 bunch of fresh oregano (or basil, if you prefer)
Salt and Pepper
Parmigiano Reggiano, freshly grated

Directions:
Turn oven on 350F. Wash tomatoes and toss them with olive oil, sprinkle salt and pepper. Place them on a parchment paper lined baking sheet, and roast for about 30'. They will look somewhat caramelized, still with a thick juice on the sheet. Let them cool slightly.
Cook pasta as per instructions. Saute sliced garlic in olive oil till golden. Place roasted tomatoes (and their juice) in the sauté pan with garlic. When pasta is cooked al dente, add it to tomatoes and garlic pan, turn heat to medium and add 1 cup of pasta water plus 1/4 cup of olive oil.
Gently move pasta around with a rubber spatula to incorporate the sauce. Let it simmer for a minute. Drizzle a bit more of olive oil, add half of fresh oregano, combine and plate. Sprinkle the rest of the oregano and Parmigiano Reggiano. Serve immediately.

Buon appetito!