Mediterranean pasta with roasted tomatoes, garlic, olive oil, and fresh basil for a flavorful, easy meal.
# Ingredient List:
→ Vegetables
01 - 600 g (1.3 lbs) cherry tomatoes, halved
02 - 4 cloves garlic, peeled and smashed
03 - 1 small red onion, thinly sliced (optional)
→ Oils & Condiments
04 - 60 ml (1/4 cup) extra-virgin olive oil
→ Pasta
05 - 350 g (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 - 15 g (1/4 cup) fresh basil leaves, torn
→ Cheese (optional)
10 - 60 g (1/2 cup) grated Parmesan or Pecorino
# Directions:
01 - Preheat the oven to 400°F (200°C).
02 - Arrange halved cherry tomatoes, smashed garlic cloves, and thinly sliced red onion (if using) in a large baking dish. Drizzle with extra-virgin olive oil and sprinkle with dried oregano, chili flakes, salt, and freshly ground black pepper. Toss gently to coat evenly.
03 - Place the baking dish in the preheated oven and roast for 25 to 30 minutes, until tomatoes are caramelized and bursting.
04 - Meanwhile, bring a large pot of salted water to a boil. Add dried pasta and cook according to package instructions until al dente. Reserve 120 ml (1/2 cup) of pasta cooking water before draining.
05 - Add the drained pasta to the baking dish with the roasted tomatoes and vegetables. Toss thoroughly, adding reserved pasta water gradually to achieve a silky and cohesive sauce.
06 - Fold in torn fresh basil leaves and half of the grated cheese if using. Taste and adjust seasoning as needed.
07 - Serve immediately, garnished with the remaining cheese and extra basil leaves.
