Ingredients:

  • 2 pints (500g) cherry tomatoes
  • 6 cloves (20g) garlic, smashed
  • 1 medium (110g) shallot, halved
  • 3 tbsp (45ml) extra virgin olive oil
  • 1/2 tsp (3g) red pepper flakes
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (3g) black pepper
  • 1 lb (450g) rigatoni or penne
  • 1/2 cup (30g) grated Parmesan cheese
  • 1/4 cup (15g) fresh basil leaves, torn

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. On a sheet pan, toss the cherry tomatoes, smashed garlic, and halved shallots with olive oil, salt, pepper, and red pepper flakes. Spread them in a single layer.
  3. Roast for 20–25 minutes until the tomato skins are blistered and mahogany-colored, and the garlic is golden.
  4. While the tomatoes roast, bring a large pot of heavily salted water to a boil. Cook your pasta according to the package directions, but pull it out 1–2 minutes before the al dente time.
  5. Reserve 1 cup (240ml) of the starchy pasta water before draining the pasta.
  6. Transfer the roasted tomatoes and all the accumulated oil and juices from the pan directly into the pasta pot.
  7. Add the undercooked pasta and 1/2 cup (120ml) of the reserved pasta water.
  8. Toss over medium heat for 2 minutes until the tomatoes collapse and the liquid becomes a glossy, clinging sauce.
  9. Stir in the Parmesan and fresh basil just before serving.