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
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.
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.
Add the pasta and roasted vegetables to the pasta pot; add in the reserved pasta water. Gently toss to combine.