Preheat oven to 400.

Place cherry tomatoes in pan and bake for 12 minutes or until lightly browned.

Cook pasta, omitting salt and fat.

Cook beef in large skillet over medium heat. Cook until browned, stirring to crumble. Add the 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 with pasta and toss to coat. Sprinkle with basil.