3 good sized garlic cloves; minced
salt
fresh ground pepper
1 large handful fresh basil; leaves rolled up together then cut into thin strips
1 lb cherry or grape tomatoes (kept whole)
1 bunch asparagus; end snapped off then snapped/cut into 2 to 3 inch segments
Preheat oven to 375 degrees F. Put all the following, in order, into a large mixing bowl. Toss until the veggies are well coated. Spread out onto a cookie sheet and roast in the oven for 45 minutes or everything starts to look a little burned.
15 minutes before the veggies are due to be done, cook your pasta. Shorter pasta shapes work better for this one.
Scrape it all (including all the oily juices) onto the cooked pasta and toss. Freshly grated Parmesan on top always helps. This pasta is good hot and at room temperature.
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