Mediterranean-inspired pasta with roasted tomatoes, garlic, olive oil, and fresh basil.
# What You’ll Need:
→ Vegetables
01 - 21 oz cherry tomatoes, halved
02 - 4 cloves garlic, peeled and smashed
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
# Directions:
01 - Preheat the oven to 400°F.
02 - Arrange cherry tomatoes, garlic, and red onion (if using) in a large baking dish. Drizzle with olive oil, then sprinkle with oregano, chili flakes, salt, and pepper. Toss to coat evenly.
03 - Roast the vegetables for 25 to 30 minutes until tomatoes are caramelized and bursting.
04 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water and drain the pasta.
05 - Add the drained pasta to the baking dish with roasted tomatoes. Toss well, adding reserved pasta water as needed to create a silky sauce.
06 - Fold in torn fresh basil and half of the grated cheese (if using). Adjust seasoning to taste.
07 - Serve immediately, garnished with the remaining cheese and extra basil.
