Preparation:

Preheat oven to 300° F.

Roast garlic by peeling and separating the 10 cloves but leaving skins on. Place on baking sheet and roast at 300° F for 20 to 25 minutes (less in a toaster oven), or until cloves are soft and tender and able to slip easily out of their skins.

Pureé garlic in blender. Transfer to medium pot and add cream, salt and pepper. Cook over medium high heat until mixture reduces by about a fourth. Set aside but keep warm. Make roasted tomatoes; set aside.

Preheat oven to 350° F.

At this point, dish will be made in two batches, unless you have an extra large sauté pan. Toast pine nuts in nonstick skillet over low heat until golden brown, stirring frequently.

In large sauté pan, heat 2 Tbsp olive oil. Add half the minced garlic and sauté until brown, about 2 minutes. Add half the toasted pine nuts, then half the reserved garlic cream sauce.

Prepare pasta and immediately add half the pasta to pan. Stir to combine. Add half the basil and half the grated Parmesan cheese and mix gently. Remove from pan and repeat process with remaining ingredients.

Top each serving with 1 Tbsp of shredded Parmesan cheese and decoratively surround each serving with the four quarters from 1 of the roasted tomatoes.

Roasted Roma Tomatoes Ingredients:

• 6 Roma tomatoes, quartered
• Olive oil to taste
• Salt and pepper to taste
• 3 to 4 sprigs fresh thyme
• 1 Tbsp minced garlic