Roasted Tomato Pasta
Peak season tomatoes, basil, and garlic come together to create this simple, yet delicious roasted tomato pasta dish. It's perfect for entertaining or just an easy weeknight summer meal.
Servings 4
Ingredients
- 32 oz (2 pints) cherry tomatoes
- ½ cup basil, chiffonade, plus more for garnishing
- 5 cloves garlic, minced
- ¾ lb capellini pasta
- olive oil
- salt + pepper, to taste
- vegan parmesean cheese, for garnishing (optional)
Instructions
- Roast the tomatoes. Preheat oven to 400°. Add the tomatoes to a sheet pan. Drizzle with olive oil, salt, and pepper. Add to oven and cook for 20-25 minutes, stirring tomatoes often. Cook until tomatoes start to wrinkle and blister.
- Cook the pasta. Bring a large pot of water to a boil. Salt heavily, and add the pasta. Cook according to package instructions. Drain, reserving 1 cup of pasta water, and set aside.
- Make the pasta. To a large saucepan, heat a few tablespoons of olive oil. Add garlic and stir frequently, being careful not to burn. Add the roasted tomatoes to the pan. Next add the pasta and the basil. Mix with tongs to ensure the tomatoes and garlic are evenly distributed. Use as much pasta water as you need to help things mix. Add salt and pepper to taste.
- Serve. Add pasta to individual bowls, garnish with more basil and parmesean cheese.