Roasted Cherry Tomato Pasta

Yield

4 people

Time

45 minutes

This simple roasted cherry tomato pasta is brimming with deep naturally sweet tomato flavor, roasted garlic, rosemary and thyme.

Ingredients

– 2.5 lb cherry tomatoes – 10 cloves garlic (lightly smashed and paper discarded) – 2-3 Tbsp olive oil – 2 sprigs rosemary – 10 sprigs thyme half a bunch – 1 pinch red pepper flakes – 3/4 lb orecchiette rigate shells or small shape pasta – 1 lemon zested + juiced – 1/4 cup fresh basil leaves – S & P to taste – Vegan parmesan for serving optional

1. Preheat your oven to 425”F.

2. Rinse the tomatoes and discard any stems.

3. In a large roasting dish combine the cherry tomatoes with the garlic, rosemary, thyme and olive oil. Sprinkle with a good pinch of coarse sea salt. Mix well.

4. Roast in the preheated oven for 30 to 40 minutes until all the tomatoes have burst and released their juices. Discard the thyme and rosemary sprigs and fish out the garlic cloves (reserve them for later to slather on toast). Brighten up with a squeeze of fresh lemon and some zest.

5. Meanwhile bring a large pot of water to a boil. Season generously with salt and boil the pasta until al dente or to the tooth. Drain the pasta and do not rinse)

6. Combine the pasta with the roasted tomatoes and all the juices. Hit it with a squeeze of fresh lemon juice and some zest. Adjust seasonings with salt, pepper and chili flakes. Serve hot or cold with fresh basil and vegan parmesan if desired.

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