Ingredients:
- 2 pints (500g) cherry tomatoes
- 8 cloves (40g) garlic, peeled and whole
- 3 tbsp (45ml) extra virgin olive oil
- 1 tsp (2g) dried oregano
- ½ tsp (1g) red pepper flakes
- 1 tsp (6g) kosher salt
- ½ tsp (3g) black pepper
- 1 lb (450g) Rigatoni or Penne pasta
- ½ cup (50g) freshly grated Parmesan cheese
- ¼ cup (60ml) reserved pasta water
- 2 tbsp (30g) unsalted butter
- ¼ cup (15g) fresh basil or sage leaves, torn
Instructions:
- Preheat your oven to 400°F (200°C). On a baking sheet, toss the cherry tomatoes and whole garlic cloves with olive oil, oregano, red pepper flakes, salt, and pepper. Spread them in a single layer.
- Roast for 20–25 minutes until the tomato skins are blistered and starting to brown, and the garlic is golden.
- While the tomatoes roast, bring a large pot of heavily salted water to a boil. Cook your pasta according to the package directions, but stop 1 minute before 'al dente.' Reserve about a cup of the cloudy pasta water before draining.
- Remove the pan from the oven. Use a fork or potato masher to gently crush the roasted tomatoes and garlic directly on the pan until they form a chunky, jammy sauce.
- Transfer the pasta directly into the pan (or move the sauce to the pot). Stir in the butter, Parmesan cheese, and reserved pasta water.
- Toss over low heat for 60 seconds until the sauce is glossy and clings to the pasta. Fold in fresh herbs just before serving.