Roasted Tomatoes and Pasta
1 (10 Ounce) Basket Cherry Tomatoes, Halved
1 Tablespoon Olive Oil
1 Teaspoon Minced Garlic
1 Pinch Salt And Ground Black Pepper To Taste
3 Basil Leaves, Cut Into Thin Strips, Or More To Taste
1 Dash Red Pepper Flakes
4 Ounces Angel Hair Pasta
½ Cup Fresh Grated Parmesan Cheese, Or To Taste
Step 1 Preheat oven to 375 degrees F (190 degrees C).
Step 2 Combine tomatoes, olive oil, garlic, salt, and pepper in a bowl until well mixed; spread on a shallow-sided baking sheet.
Step 3 Bake in the preheated oven until tomatoes are soft and wrinkled, 25 to 30 minutes.
Step 4 Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain; reserving a small amount of cooking water.
Step 5 Spoon tomatoes with their juices into a small saucepan; add basil and red pepper flakes. Mix in reserved cooking water to thin tomato mixture to desired consistency. Cook and stir over low heat until warmed, about 5 minutes; stir in pasta. Top with Parmesan cheese before serving. Serve with garlic crostini, salad with vinaigrette, and beverage.
Grape tomatoes can be substituted for cherry tomatoes. Add any favorite vegetable to baking sheet with the tomatoes for more variety i.e. broccoli, asparagus, etc.