Roasted Tomato Basil Pasta

By Chef B. Boukim

Prep: 10 min · Cook: 20 min · Total: 30 min · Serves 4

Ingredients

• 1 lb Penne pasta
• 2 pints Cherry tomatoes, halved
• 4 Garlic cloves, minced
• 1 cup Fresh basil leaves, torn
• 3 tbsp Extra virgin olive oil
• 1/2 cup Parmesan cheese, grated
• 1/4 tsp Red pepper flakes
• 1 tsp Sea salt
• 1/2 tsp Black pepper

Instructions

1. Preheat the oven to 400°F (200°C). Toss cherry tomatoes with 2 tbsp olive oil, salt, and pepper on a sheet pan.
2. Roast the tomatoes for 20 minutes until they blister and release their juices.
3. Meanwhile, cook the pasta in well-salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
4. Sauté the minced garlic in 1 tbsp olive oil in a large pan over medium heat until fragrant, about 1 minute.
5. Add the roasted tomatoes and their juices to the garlic pan. Crush half the tomatoes with a spoon.
6. Toss the drained pasta with the sauce, adding pasta water as needed to create a silky sauce. Stir in basil and Parmesan.