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
Directions
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.
Variations:
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.