Originally followed the recipe from ペペ in Terrace House. Made some adjustments. - Ingredients: - Penne 200g - 6 gloves of garlic (4 of them crushed and 2 of them sliced) - A chilli padi - A bottle of tomato pasta sauce - Parmesan cheese (grated) - Fresh basil _ A handful of cherry tomatoes (sliced into half) Method: 1. Put the sliced cherry tomatoes on a baking tray with aluminium foil and drizzle some olive oil. Season with salt and pepper. Bake for 20 mins at 160°C without preheat. 2. Boil a pot of water and add a generous amount of salt. 3. Add the penne into the pot of boiling water and cook according to the instructions on the package minus one minute. 4. In a pan, drizzle some olive oil and add the crushed garlic and chilli and cook them on low heat. Remove them after the the oil is full of garlic and chilli flavour. 4. Add the tomato pasta sauce and cook them until the oil turns red and the sauce turns thicker. Then add the penne and some pasta water. 5. Put the penne into the pan with the sauce, stir well and add some pasta water. Add the grated parmesan cheese and wilt most of the fresh basil. Add the sliced garlic and turn off the heat. 6. Add the baked cherry tomatoes and stir carefully. 7. Serve and garnish with fresh basil and more grated parmesan cheese.