9 Ounces Dry Strozzapreti Pasta
4 Roma Tomatoes
1 Head of Garlic
1 Cup Grated Toscano Cheese
1 Tablespoon Fresh Basil, chopped
1/4 Teaspoon of Salt
1/4 Teaspoon Pepper
A few slices of Bresaola or some other cured meat (optional)
Preheat the oven to 400 degrees Fahrenheit. Grease a baking sheet with olive oil. Cut the tomatoes in half and scoop out the pulpy seed center with a spoon. Arrange the tomato halves on the baking sheet, inside facing up. Drizzle a tablespoon of the Harrisa olive oil over the tomato halves and rub it in. Sprinkle them with a pinch of salt.
Cut the top 1/4 off of the head of garlic, place the head on a 6-inch square piece of tin foil, drizzle 1 teaspoon of the Devo Harrisa EVOO over the garlic head, wrap it in the foil, and place it on the baking sheet. Roast the garlic and tomatoes in the oven for 40-45 minutes.