Mains / Weeknight
Roasted Tomato Pasta
A hot oven concentrates even modest tomatoes into a sweet, rich sauce. Toss them with the pasta while both are hot so every crag catches the garlicky juices.
Image: Demonstration artwork
Ingredients
Pasta
- 2 pints cherry tomatoes
- 4 garlic cloves, thinly sliced
- 1/3 cup extra-virgin olive oil
- 1 teaspoon kosher salt, plus more for the pasta water
- 12 ounces short pasta
- 1/2 cup finely grated Parmesan
- 1/2 cup basil leaves
- Crushed red pepper, to taste
Method
- Heat the oven to 425 F. Combine the tomatoes, garlic, olive oil, and salt in a 9-by-13-inch baking dish. Roast until the tomatoes split and their juices thicken, about 25 minutes.
- Meanwhile, cook the pasta in well-salted water until just shy of al dente. Reserve 1 cup pasta water, then drain.
- Add the hot pasta and 1/2 cup pasta water to the baking dish. Toss vigorously, crushing some tomatoes, until the sauce coats the pasta. Add more pasta water if needed.
- Fold in the Parmesan and basil. Finish with crushed red pepper and serve immediately.