Roasted tomato & basil pasta
Let the oven turn cherry tomatoes and garlic into a sweet, jammy sauce. Toss with rigatoni, fresh basil, and a little Parmesan.
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Ingredients
Serves 2
- 500 g cherry tomatoes
- 4 cloves garlicpeeled and lightly crushed
- 3 tbsp olive oil
- 200 g rigatoni
- 15 g fresh basilleaves torn, plus a few to finish
- 30 g Parmesanfinely grated
- saltto taste, plus extra for the pasta water
- black pepperto taste
The method
Heat the oven to 220°C / 425°F, or 200°C fan. Put the tomatoes and crushed garlic in a roasting dish large enough to hold them in a single layer. Toss with the olive oil, a pinch of salt, and black pepper.
5 minRoast for 25–30 minutes, until the tomatoes have burst and softened and the garlic is tender. While they roast, bring a large pan of salted water to a boil. Cook the rigatoni according to its packet instructions, timing it to finish with the tomatoes. Reserve a mug of pasta water, then drain.
27 minTake the roasting dish out of the oven and set it on a heatproof surface. Gently crush some of the tomatoes and garlic with a fork. Add the drained pasta, torn basil, and half the Parmesan. Toss with a little reserved pasta water until the sauce coats the rigatoni. Taste, season if needed, and finish with the remaining Parmesan and basil.
3 min
Timings are a guide. Use the instruction and your own judgment as you cook.
A little kitchen note
The pasta cooks while the tomatoes roast, so the total time includes that overlap. Keep an eye on the tomatoes during the last few minutes: you want soft, burst fruit with a little color around the edges.
Save the pasta water before draining. Add it a splash at a time when tossing, just until the tomato juices turn into a sauce that clings to the pasta.
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