I used to make such a fuss whenever I prepared a pasta sauce for dinner, needlessly over-complicating things; all that changed when my dad-in-law Frank visited and cooked us fabulously simple pasta dishes like this one. Cherry tomatoes are crazy expensive right now (shame on me for cooking out of season) – when supply is plentiful, roast them in generous quantities for a satisfying but simple pasta that will please vegans and non-vegans alike.
- 1 red onion sliced into wedges
- 250 g cherry tomatoes sliced in half
- 6 garlic cloves whole with skin on
- 3 Tbsp olive oil
- 1 Tbsp agave syrup (optional)
- salt and pepper to taste
- 2 cups dry pasta
- handful fresh basil leaves
- 1 Preheat the oven to 220°C. Place the onions, tomatoes and garlic cloves into a large roasting dish with the olive oil, syrup, salt and pepper. Place in oven and roast for 40 minutes, stirring once during the roasting process.
- 2 Meanwhile, cook the pasta according to packet instructions, then drain.
- 3 Squeeze the garlic from its skin using the back of a spoon. Serve the pasta topped with the tomato-onion mixture, fresh basil leaves, a drizzle of olive oil, and extra salt and pepper if required.