for the pasta:
greek mizithra cheese, finely grated
1 head of garlic, peeled
sea salt and pepper
to time the cooking right, i first roasted peeled garlic with olive oil, wrapped in foil (450 degrees for about 25 minutes or until lightly brown). while the garlic is roasting, bring a large pot of water to boil with salt. in another small pot, brown a few table spoons of butter, heating slowly and stirring often until color becomes dark caramel-like. once the garlic finishes, mix the garlic cloves and their oil with the brown butter. let cool. then spread your cherry tomatoes out on a foil covered tray, and spray with olive oil to coat. toss your pasta in the boiling water, and then throw the tomatoes under the broiler for about 5-10 minutes until the tomatoes start to pop and blacken. in the mean time, grate the mizithra cheese. once everything is finished, toss your cooked pasta with a bit of the brown butter and olive oil mixture. top with whole garlic cloves, whole roasted tomatoes, fresh basil, sea salt, cracked pepper, and of tons of mizithra!
i just love the way the light mizithra clings to my pasta! yumm!