Simple Tomato Pasta with Roasted Cherry Tomatoes
Ingredients
- 1 small white onion
- 3 garlic cloves
- 1 tin of good quality chopped tomatoes or passata
- A generous handful of fresh basil leaves
- 1 tablespoon of olive oil for frying
- A generous pinch of salt and pepper for seasoning
- Your favourite pasta
Slow roasted tomatoes
- 250g cherry tomatoes
- A generous drizzle of olive oil
- Salt and pepper to taste
Preparation
Finely chop the onion, mince the garlic, and roughly chop the basil leaves.
Slice the cherry tomatoes in half and place them on a baking tray with the cut side up. Drizzle with olive oil and sprinkle with salt and pepper. Slow roast in the oven at 150 degrees Celsius for 35-40 minutes to keep their shape, avoiding higher temperatures to prevent them from turning into sauce.
In the meantime, heat the olive oil in a large pan over medium heat.
Add the chopped onion and sauté for about 5 minutes until it starts to caramelize and brown slightly.
Add the minced garlic and cook for another minute.
Add the chopped tomatoes or passata and mix everything together.
Reduce the heat to a simmer, cover with a lid, and cook for 20-25 minutes.
Add the chopped basil and cook for another minute; the sauce can be left chunky or blended if desired.
While the sauce is cooking, prepare your favorite pasta according to the package instructions.
Drain the pasta and add it to the pan with the tomato sauce.
Sprinkle with fresh basil leaves and top with the slow-roasted cherry tomatoes.
