Mediterranean-inspired pasta with roasted tomatoes, garlic, olive oil, fresh basil, and optional cheese in a simple, elegant dish.
# Components:
→ 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 - Set the oven temperature to 400°F (200°C).
02 - Place cherry tomatoes, garlic, and sliced red onion (if using) into a large baking dish. Drizzle with olive oil and sprinkle with oregano, chili flakes, salt, and pepper. Toss to coat thoroughly.
03 - Roast the vegetables in the oven for 25 to 30 minutes until the tomatoes are caramelized and tender.
04 - Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water before draining.
05 - Transfer drained pasta to the baking dish with roasted tomatoes. Toss well, adding reserved pasta water incrementally to achieve a silky sauce consistency.
06 - Fold in fresh basil and half of the cheese (if using). Adjust seasoning with salt and pepper.
07 - Serve immediately, garnished with remaining cheese and extra basil leaves as desired.
