Ingredients
Scale
- 1 lb (450g) Pasta (Spaghetti, Penne, or Rigatoni)
- 2 pints (approx. 4 cups) Cherry or Grape Tomatoes
- 6 cloves Garlic, minced
- 1/2 cup Extra Virgin Olive Oil
- 1/2 tsp Red Pepper Flakes (optional)
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 1/2 cup Fresh Basil leaves, torn
- 1/4 cup Grated Parmesan Cheese
- 1 tbsp Balsamic Vinegar (optional)
Instructions
- Preheat your oven to 400°F (200°C). In a large rimmed baking sheet or a 9×13 inch baking dish, combine the cherry tomatoes, minced garlic, olive oil, red pepper flakes, salt, and pepper. Toss everything together until the tomatoes are well-coated in the oil and spices.
- Place the baking dish in the oven and roast for 20 to 25 minutes. You will know they are ready when the tomato skins have shriveled and most of them have burst open, releasing their juices into the oil to create a fragrant sauce.
- While the tomatoes are roasting, bring a large pot of salted water to a boil. Cook the pasta according to the package directions until it is just al dente. Before draining, reserve about 1/2 cup of the starchy pasta water.
- Drain the pasta and immediately add it to the baking dish with the roasted tomatoes (or toss everything together in the large pasta pot). Add the fresh basil and balsamic vinegar if using. If the pasta seems a bit dry, splash in some of the reserved pasta water and toss until the sauce coats every strand.
- Serve the pasta hot, topped with a generous sprinkle of grated Parmesan cheese and extra fresh basil leaves for a pop of color and flavor.
- Cook Time: 35 minutes
- Diet: Vegetarian, Vegan, Gluten-Free