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Roasted Tomato Pasta with Garlic and Basil


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  1. Ingredients

    • 750 grams of Suntastic Medley Tomatoes
    • 350 grams of spaghetti
    • 12 cloves of garlic, finely sliced
    • 1/4 cup olive oil plus a bit for drizzling
    • 1 teaspoon salt plus a bit for sprinkling
    • Pepper, to taste
    • A bunch (about 25 grams / 1 oz) of basil or parsley, chopped
  2. Instructions

    1. Preheat the oven to 190°C (375°F).
    2. Place the medley tomatoes in a single layer on a baking pan. Drizzle with a bit of olive oil, sprinkle over a little salt and pepper and toss to coat. Roast for about 20 minutes or until shriveled and bursting.
    3. About 10 minutes before the tomatoes are finished roasting, bring a large pot of water to the boil. At the same time, heat a large pan over medium heat. Add the oil and garlic to the pan and fry gently, stirring frequently. Boil the pasta until al dente then drain, reserving 1/2 cup of the pasta water. When the garlic is soft and transparent (don’t let it brown), add the reserved pasta water to the pan and raise the heat to medium-high so it begins to simmer. Add the pasta, roasted tomatoes and the juice they release, salt and pepper to the pan and toss to coat.
    4. Remove the pan from the heat, sprinkle over the fresh basil and serve.

    Recipe from: http://www.cilantroandcitronella.com/vegan-roasted-tomato-pasta-with-garlic-and-basil/