Take 2 pints of grape tomatoes, 5 slices of thick bacon cut into 1/4" slices, some chopped basil, 5 garlic gloves. Put in roasting pan and drizzle with olive oil. Sprinkle salt and grind pepper. Roast at 400 for around 15 minutes until the tomatoes are soft and beginning to brown. Toss occasionally. Cook a pound of spaghetti in salted water. Drain and put in bowl. Put roasted tomato mixture on top. Toss and pop the tomatoes while tossing, using tongs. The popped tomatoes will create a sauce. Top with more fresh basil and grated Parmigiana Reggiano.

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