We all love sauce. But when you don't have sauce, make your own. This recipe may lean towards being a brothy soup with noodles and tomatoes, though we can argue about philosophy later. Now, it's time to cook!

Ingredients:

3 pints of cherry tomatoes

3 TBSP of olive oil

Coarse salt

Ground black pepper

5 cloves of minced garlic

1 box noodles of your choice (I recommend cavatappi)

Water (to cook your pasta)

1 chicken bouillon cube

Grated parmesan cheese

Mozzarella balls

Instructions:

1. Preheat the oven to 400° F.

2. Cut your cherry tomatoes in half.

3. In a 9 inch by 12 inch pan, combine your 3 pints of cherry tomatoes, 3 TSP of salt, 3 TBSP of olive oil, 5 cloves of minced garlic, and ground black pepper to taste.

4. Cook the tomatoes for 30-minutes.

5. Prepare your pasta per the box's instructions.

6. When the pasta is ready, drain it, but save 1 cup of pasta water. Add a chicken bouillon cube and let it dissolve. This can be used as an extra broth, and will really hype up your noodles.

7. Serve warm and garnish with grated Parmesan cheese and mozzarella balls. I also recommend serving with a side of garlic bread or focaccia to soak up extra broth.

My favorite ratio is for every half tomato, one mozzarella ball and two noodles.