Tagliatelle With roasted tomato sauce

Ingredient:

14 oz (400g) store bought or homemade Tagliatelle
2 lb (1 kg) firm-ripe tomatoes
2 cloves garlic, finely chopped
1/3 cup (90ml) extra-virgin olive oil
1 tablespoon finely chopped
Salt

Procedure:

Preheat the oven to 400f (200c/gass6).Cut the tomatoes in half and remove the seeds. Place the tomatoes shells upside-down on a baking sheet. Bake until the tomatoes have lost their excess water and the skins are burnt, 20-25 minutes. Let cool a little then slip off the skins and mash the flesh in a large bowl. Stir in the garlic ,oil , parsley , and salt. Cook the pasta in a large pot of salted boiling water until al dente, 3-4 minutes Drain well and place in a heated serving dish. Add the sauce. Toss gently, and serve hot.