Pasta with Roasted-Tomato Meat Sauce

Ingredients:
1 pint cherry tomatoes
8 ounces uncooked spaghetti
2 teaspoons unsalted butter
9 ounces 80% lean ground pork
1 tablespoon minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon crushed red pepper
3 canned anchovy fillets in oil, drained and chopped
1/4 cup dry sherry
1 1/2 tablespoons balsamic vinegar
1/4 cup fresh basil leaves

Directions:
1. Preheat oven to 400°.
2. Place cherry tomatoes on a jelly-roll pan. Bake at 400° for 12 minutes or until tomatoes are lightly browned.
3. Cook pasta according to package directions, omitting salt and fat.
4. Melt the butter in a large skillet over medium-high heat. Add pork, garlic, salt, pepper, and anchovies to pan; cook 4 minutes or until pork is browned, stirring to crumble. Add sherry to pan; cook 30 seconds, scraping pan to loosen browned bits. Add tomatoes and vinegar; cook 2 minutes or until tomatoes release their liquid and sauce is slightly thickened. Combine pasta and sauce in a large bowl; toss to coat. Sprinkle with basil.

Source: Cooking Light