Roasted Tomato Pasta

Cherry tomatoes blistered until jammy, tossed with garlic, basil, and a generous hand of parmesan. Comfort in a bowl.

Ingredients

• 1 lbrigatoni or penne
• 2 pintscherry tomatoes
• 5 clovesgarlic, smashed
• 1/4 cupolive oil
• 1/2 cupfresh basil, torn
• 1 cupgrated parmesan
• 1 tspred pepper flakes
• to tastesalt and black pepper

Steps

1. 1Preheat the oven to 425°F. Toss cherry tomatoes and garlic with olive oil, salt, and pepper on a sheet pan.
2. 2Roast for 20 minutes, until the tomatoes blister and release their juices.
3. 3Meanwhile, cook pasta in salted water until al dente. Reserve a cup of pasta water before draining.
4. 4Crush the roasted tomatoes with a fork and toss with the pasta, adding pasta water to loosen the sauce.
5. 5Stir in basil and parmesan, finish with red pepper flakes, and serve warm.