Conchigli with roast tomato and basil sauce

Nigel Slater recipe from Observer...

650g cherry or small tomatoes
3 cloves of garlic
olive oil
250g conchigli
20 large basil leaves
2 tbsp double cream
grated parmesan or pecorino

Tomatoes stalked and banged into roasting tin with thin sliced garlic and olive oil. Put under grill till going golden brown and starting to burst.

Meanwhile, cook pasta.

Remove tomatoes, crush em with a fork, stir in basil leaves, stir in cream, season with salt and pepper and eat with some grated parmesan.