Ingredients
For the slow roasted tomatoes:
2 cups grape tomatoes
4 cloves garlic, unpeeled
Drizzle of olive oil
Salt and pepper
1 pound orecchiette pasta
1 tablespoon olive oil
3 cloves garlic, chopped (I used the roasted garlic from the slow roasted tomatoes)
2 cups artichoke hearts
1/4 cup freshly chopped basil
Salt and pepper, to taste
Parmesan cheese, to garnish the pasta dish
