Ingredients:
For the Roasted Tomatoes:
- 4 cups cherry tomatoes (or grape tomatoes), halved
- 2 tbsp olive oil
- 4 cloves garlic, smashed
- 1 tsp dried oregano
- 1/2 tsp salt (to taste)
- 1/4 tsp black pepper
- 1 tbsp balsamic vinegar (optional, for extra flavor)
For the Pasta:
- 12 oz pasta (spaghetti, penne, or your favorite pasta)
- Salt for the pasta water
For the Sauce:
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 1/4 tsp red pepper flakes (optional, for heat)
- 1/2 cup fresh basil, chopped (plus extra for garnish)
- 1 tbsp nutritional yeast (for a cheesy flavor, optional)
- Salt and pepper, to taste
Instructions:
For the Roasted Tomatoes:
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Tomatoes: Place the halved cherry or grape tomatoes on a baking sheet. Drizzle with 2 tablespoons of olive oil and add the smashed garlic cloves, oregano, salt, and black pepper. Toss everything together to coat the tomatoes evenly.
- Roast: Roast the tomatoes in the preheated oven for 20-25 minutes, or until they are soft and slightly caramelized. Stir halfway through to ensure even roasting. Once roasted, remove the garlic and discard the skins, if desired, and set the tomatoes aside.
For the Pasta:
- Cook the Pasta: While the tomatoes are roasting, cook the pasta according to the package instructions in a large pot of salted water. Drain the pasta, reserving about 1/2 cup of pasta water for the sauce, if needed.
For the Sauce:
- Sauté the Onion: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for about 5 minutes, until soft and translucent.
- Add the Roasted Tomatoes: Add the roasted tomatoes and smashed garlic to the skillet with the onions. Use a wooden spoon to gently break up the tomatoes to release their juices and create a sauce. Add the red pepper flakes (if using) and let the sauce simmer for 5-7 minutes, allowing the flavors to meld together.
- Add the Pasta: Add the cooked pasta to the skillet, tossing to combine with the sauce. If the sauce seems too thick, add a little reserved pasta water until you reach the desired consistency.
- Season the Sauce: Stir in the fresh basil and nutritional yeast (if using). Taste and adjust the seasoning with salt and pepper as needed.
Serve:
- Garnish and Serve: Serve the pasta in bowls, garnished with extra fresh basil and a drizzle of olive oil. You can also top it with additional nutritional yeast for a cheesy flavor.
Serving Suggestions:
- Pair this dish with a simple side salad of mixed greens or roasted vegetables.
- You can serve this with a crusty piece of vegan garlic bread for an even heartier meal.
Tips:
- Make it Spicy: Add more red pepper flakes for extra heat or a pinch of cayenne pepper.
- Add More Veggies: Feel free to toss in spinach, zucchini, or bell peppers to the sauce for added nutrition.
- Add Protein: For extra protein, toss in some cooked lentils, chickpeas, or vegan sausage to the sauce.
This Vegan Roasted Tomato Pasta is a simple, fresh, and comforting dish, perfect for any pasta lover. The roasting process brings out the natural sweetness of the tomatoes, creating a rich, flavorful sauce without the need for heavy creams or oils. Enjoy!
