Preheat the oven to 400 degrees F. On a large baking sheet lined with parchment paper, add tomatoes and minced garlic. Drizzle over olive oil and vinegar, and toss until evenly coated. Sprinkle generously with salt and pepper. Roast for 15 to 20 minutes, until tomatoes are soft. Let cool to room temperature, then sprinkle with fresh basil. Transfer to resealable glass jars, cover and refrigerate up to 2 weeks.
For the Tomato-Basil Pasta:
Set a medium pot of hot water to boil. Cook pasta according to package directions. Drain well, return to pot and toss with Garlic Roasted Cherry Tomatoes. Set pot to medium-low heat to warm through. Once warm, serve pasta on individual plates. Top with Parmesan cheese and basil leaves.