Scarpetta's Pasta with Tomato Sauce drizzled with Garlic-Basil Oil

I have been meaning to make this dish since last year when the Boobs4Food ladies kept talking about it on their Twitter page. Luckily, Steamy Kitchen has the recipe and she talks about how this dish is quite expensive. Since I have never been to a fancy restaurant that serves small plates and the ingredients list looked like I can get them at the farmer's market, I decided to give it a try... about half a year later (yeah, desserts got in the way).

Recipe found here
Notes:

• Peeling the tiny tomatoes = nightmare. 
• Try with cheese next time. not too sharp since this sauce is really light
• Try using garlic olive oil and brown the garlic first. Steep with the basil later to avoid burning.
• Use stronger-tasting garlic next time.
• Remember that the cooking times on the pasta box is just an estimate!
• Be prepared to wash a lot of dishes.