Angel Hair with Roasted Tomatoes and Fontina Cheese

Preheat oven to 400ºF.

Halve your tomatoes and arrange them skin side up on a foil-lined baking sheet with the garlic cloves. Drizzle with olive oil and balsamic vinegar and sprinkle with salt and pepper. Carefully toss so they are covered with oil and vinegar, making sure to leave them with their skin side up before roasting them in the oven.

Roast for 25 to 30 minutes. Remove tomato skins carefully with tongs. They should pop right off. Remove garlic from their skins as well. The garlic should squeeze right out and be nice and soft. Set them aside on the baking sheet.

In a medium saucepan, heat 1/4 cup extra virgin olive oil with butter. Once melted together, add garlic cloves and break them up in the oil with a wooden spoon. Let the garlic infuse the oil for 3 minutes over medium heat. Add in the tomatoes along with all of the juices from the baking sheet and simmer for 5 minutes. Bring heat up to medium high and add white wine. Reduce heat and let simmer for 5 more minutes.

Meanwhile, boil pasta according to directions for al dente. Reserve a 1/2 cup of pasta water and drain. Add pasta to a bowl and add in tomato sauce with pasta water. Toss in fontina cheese until melted.