Balsamic-Roasted Red Onion and Cherry Tomato Pasta
Servings 4
Equipment
- Baking Sheet
- Large pot
- Strainer
Ingredients
- 1 pint of cherry tomatoes (about 10 oz)
- 1 small red onion, sliced
- 5 cloves of garlic, peeled & halved
- 4 tbsp white balsamic vinegar
- 2 tbsp olive oil
- Sea salt and freshly cracked pepper, to taste
- Pinch of crushed red pepper flakes, to taste
- 8 oz pasta of choice, cooked & drained **Reserve 1/2 cup of pasta cooking water
For Serving:
- 1 large handful of fresh basil leaves, torn
- Parmesan cheese, freshly grated
Instructions
- Preheat the oven to 400 degrees.
- Place the red onion slices and cherry tomatoes on the baking sheet. Drizzle olive oil and white balsamic vinegar over them, then season with sea salt, freshly cracked pepper, and crushed red pepper flakes to taste; toss to coat evenly. Side Note: If your tomatoes are really small, add them to the baking sheet halfway through cooking time.
- Place the garlic cloves on a small piece of foil. Drizzle with a bit of olive oil, then seal & wrap into a small ball and place in one corner of the baking sheet.
- Roast for 20 minutes, stirring a few times, until the onions are caramelized and the tomatoes are ready to burst.
- While the veggies are roasting, cook the pasta in a large pot of salted boiling water, per the package instructions; drain in a strainer, reserving ½ cup of the cooking water. Return the pasta to the large pot.
- Remove the veggies from the oven.
- Carefully unwrap the garlic cloves, add to the veggies, and discard the foil.
- Scrape every last bit of the onion, tomatoes, garlic, & their juices from the baking sheet into the pot with the pasta; toss to coat evenly, adding reserved water as needed. Taste & season well with sea salt and freshly cracked pepper.
- Serve immediately with tons of fresh basil and Parmesan cheese. Enjoy!