Orecchiette with Slow Roasted Tomatoes & Artichokes

INGREDIENTS

For the slow roasted tomatoes:

2 cups

grape tomatoes

4 cloves

garlic, unpeeled

Drizzle of olive oil

Salt and pepper

1 lb

orecchiette pasta (I used whole wheat)

1 tbsp

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,

Parmesan cheese, to garnish the pasta dish