Roasted Tomato Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
This easy-breezy summer pasta recipe is perfect hot or cold. Perfect for picnics, parties and pot-lucks (just double or triple the recipe as needed).
Ingredients
  • 8 ounces gluten-free pasta
  • ½ red onion, chopped
  • 1 ½ pounds mini heirloom tomatoes, halved
  • 6 garlic cloves, peeled
  • ⅓ cup extra-virgin olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ cup fresh basil leaves
Instructions
  1. Preheat the oven at 450°. Toss the onion, tomaotes and garlic with the olive oil and salt and pepper, and spread in a single layer on a large baking sheet. Roast for 20-25 minutes, until the vegetables begin to lightly brown.
  2. Meanwhile, boil a large pot of water for the pasta (optional: add a few teaspoons of salt to the water). Add the pasta and cook according to package instructions. Before draining, scoop out a ½ cup of cooking water and set aside. Drain.
  3. Add the pasta and roasted vegetables to the pasta pot; add in the reserved pasta water. Gently toss to combine.
  4. Serve, garnishing with torn basil leaves.
Notes
Inspried by a recipe by Real Simple.
Recipe by The California Table at http://thecaliforniatable.com/recipe-roasted-tomato-pasta/