Easiest Slow Roasted Tomato Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6
  • 1 (20 oz) container of cherry tomatoes (or more, or less, it's flexible)
  • 4 tablespoons olive oil, divided
  • ¼ cup fresh basil leaves, chopped
  • 1 pound penne pasta
  • ½ cup freshly grated Parmesan (or more, or less), plus more for serving
  • salt, pepper, to taste
  1. Preheat oven to 350 degrees Fahrenheit. Gently toss tomatoes with 2 tablespoons olive oil and sprinkle with salt and pepper. Pour tomatoes onto a parchment lined baking sheet, spreading them evenly across pan. Roast for about 30 minutes, or until tomatoes are juicy, and shriveled and lightly browned.
  2. Meanwhile, bring a pot of water to a boil. Salt water generously and pour in pasta. Cook according to package instructions. Reserve ¼ cup pasta water. Drain pasta then return to pan. Toss with remaining olive oil, fresh basil, Parmesan, and roasted tomatoes. If mixture looks dry, add some of the reserved pasta water. Season to taste, top with additional Parmesan and enjoy.
Recipe by Some the Wiser at https://somethewiser.com/2015/01/roasted-tomato-pasta.html