Mediterranean pasta with roasted tomatoes, garlic, olive oil, fresh basil, and a silky sauce.
# What You'll Need:
→ Vegetables
01 - 21 oz cherry tomatoes, halved
02 - 4 garlic cloves, peeled and crushed
03 - 1 small red onion, thinly sliced (optional)
→ Oils & Condiments
04 - 1/4 cup extra-virgin olive oil
→ Pasta
05 - 12 oz dried pasta (penne, fusilli, or spaghetti)
→ Herbs & Seasoning
06 - 1 tsp dried oregano
07 - 1/2 tsp chili flakes (optional)
08 - Salt and freshly ground black pepper, to taste
09 - 1/4 cup fresh basil leaves, torn
→ Cheese (optional)
10 - 1/2 cup grated Parmesan or Pecorino
# Method:
01 - Set the oven temperature to 400°F (200°C).
02 - Place cherry tomatoes, garlic, and red onion (if used) in a large baking dish. Drizzle with olive oil and sprinkle with dried oregano, chili flakes, salt, and pepper. Toss to combine thoroughly.
03 - Roast the vegetables in the oven for 25 to 30 minutes, or until tomatoes caramelize and begin to burst.
04 - Bring a large pot of salted water to a boil. Cook pasta until al dente per package directions. Reserve 1/2 cup (120 ml) of the cooking water, then drain.
05 - Add drained pasta to the roasted vegetables in the baking dish. Toss well, adding reserved pasta water gradually to achieve a smooth, silky sauce consistency.
06 - Incorporate torn basil leaves and half of the grated cheese, if using. Taste and adjust seasoning as needed.
07 - Plate immediately, garnishing with remaining cheese and extra basil leaves for presentation.
