Cobb Pasta

This is the best. Aaron made it well, I never tried because it is too time consuming. A definite crowd pleaser... for gods' sakes it has BACON AND AVOCADOS in it!

4 or 5 cloves garlic
~1/3 cup olive oil
8 oz. cherry tomatoes
10 oz. short cut bacon
11 oz. fettucine
1 tblspoon white wine vinegar
2 tablespoons roughly chopped fresh basil
2 ripe avocados, diced


Preheat the oven to 200. Put eight ounces of cherry tomatoes (without
stems) and 4 or 5 cloves of garlic (unpeeled, with olive oil drizzled
on) in the oven. Take out the garlic after 10 minutes, and let the
tomatoes cook for 5 or 10 more minutes.
Cook 10 ounces 'short cut'(?) bacon 'under a hot grill' (we just make
the bacon in the normal fashion). Chop it up into small pieces and set
aside.

Meanwhile, cook 11 ounces fettucine until al dente. Drain well and
transfer to a large bowl. Drizzle one tablespoon of olive oil over the
pasta and toss. Season with salt and pepper and keep warm.
Slit the skin of each garlic clove and squeeze the garlic out. Place in
a screw-top jar with 1 tablespoon white wine vinegar, 2 tablespoons
roughly chopped fresh basil, and 1/3 of a cup of olive oil. Put on the
top and shake well. Add the tomatoes and their juices, bacon and
avocado to the fettucine, pour on the dressing and toss well. Garnish
with a few whole fresh basil leaves and serve with crusty bread (I
ignore this last sentence). We add the avocado at the very end, so
oxidation doesn't make it brown. Enjoy.