Roasted Garlic Cherry Tomato Cappellini

This is what I made for dinner last night.  It's a recipe my daughter shared with me and I'm so glad she did.  It's very light but filling and so simple which I really like.  This is definitely one you should try especially if you have a no meat day of the week.  I didn't have any cappellini so I used a combo of Angel Hair Pasta and Linguini and worked just fine. 

2 TBS Olive Oil
5 cups Red & Yellow Cherry Tomatoes
5 cloves Garlic minced
1/4 cup White Wine
1/4 tsp Salt
Pinch Red Pepper Flakes
8 oz Cappellini
1/2 cup fresh Basil Leaves torn - I got to use some basil from my garden - yippee
1/4 cup roasted Pine Nuts - I use sunflower seeds cause pine nuts have gotten so expensive and they
     work just fine.
1/4 cup grated Parmesan Cheese

Preheat oven to 400
Place olive oil, tomatoes, garlic, wine, salt & pepper flakes in dutch oven or oven safe pot.
Roast 45 minutes

Cook spaghetti-drain and add to pot of tomatoes  Add basil, nuts and toss to combine.  Serve with cheese on top and garnish with additional basil.