In a Large pot or saucepan bring water to a boil on high heat adding a generous amount of salt. Add the pasta, stirring occasionally so as not to stick and cook according to suggested time on the box of the pasta less 2 minutes. Reserve ½ cup of cooking water.

In the meantime, in a large and deep saucepan over low heat add the Tomato Pasta Sauce and keep warm.

Strain the pasta and return to the saucepan with the sauce. On low heat stir for a minute so as the pasta absorbs the sauce. Add from the reserved water if consistency is on the thick side.

Immediately add the cheese and half of the roasted cherry tomatoes and toss carefully not to brake the tomatoes.

Serve in a flat dish, add the rest of the roasted cherry tomatoes, drizzle the oil, put some more Parmesan cheese and garnish with the Basil.