Mediterranean pasta with roasted tomatoes, garlic, olive oil, fresh basil, and optional cheese.
# Components:
→ Vegetables
01 - 2 2/3 cups 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 1/4 ounces dried pasta (penne, fusilli, or spaghetti)
→ Herbs & Seasoning
06 - 1 teaspoon dried oregano
07 - 1/2 teaspoon 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 steps:
01 - Set the oven temperature to 400°F.
02 - Place halved cherry tomatoes, smashed garlic cloves, and sliced red onion (if using) into a large baking dish. Drizzle with olive oil and sprinkle with dried oregano, chili flakes, salt, and pepper. Toss to coat all ingredients evenly.
03 - Roast the vegetable mixture in the oven for 25 to 30 minutes until the tomatoes are softened and caramelized.
04 - Bring a large pot of salted water to a boil. Add pasta and cook following package instructions until al dente. Reserve 1/2 cup of pasta cooking water before draining.
05 - Transfer the drained pasta to the baking dish with the roasted tomatoes and garlic. Toss together, gradually adding reserved pasta water as necessary to achieve a silky, cohesive sauce.
06 - Fold torn fresh basil leaves and half of the grated cheese (if using) into the pasta mixture. Adjust seasoning with salt and pepper to taste.
07 - Plate immediately, garnishing with the remaining cheese and extra basil leaves.
