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Balsamic-Roasted Red Onion and Cherry Tomato Pasta

Sweetened & caramelized balsamic-roasted red onions, bursting cherry tomatoes, and lots of basil make this simple pasta recipe extra special. 

Balsamic-Roasted Red Onion and Cherry Tomato Pasta

I found this balsamic-roasted red onion and cherry tomato pasta recipe on Food52 and I’m so happy I made it. It was a simple process of tossing the onions and tomatoes with balsamic vinegar and olive oil before roasting them until tender. I liked that you roasted the garlic cloves in a little bundle of tin foil with olive oil, making them tender and delicious. I used curly pasta as recommended to soak up the tangy & delicious sauce and of course added a ton of fresh basil, parmesan cheese, and freshly cracked black pepper. This vegetarian pasta was light, healthy, and delicious & it paired nicely with a simple salad topped with Fran’s vinaigrette.

Balsamic-Roasted Red Onion and Cherry Tomato Pasta

How to Make Balsamic-Roasted Red Onion and Cherry Tomato Pasta

Preheat the oven to 400 degrees. 

Toss the red onion slices and cherry tomatoes on the baking sheet. Drizzle the olive oil and white balsamic vinegar on 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 tin foil then drizzle with a bit of olive oil; seal & wrap it up into a small ball and place on the corner of the baking sheet.

Roast in the oven for 20 minutes, stirring a few times throughout the cooking time 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 1/2 cup of the cooking water. Return the pasta to the large pot.

Remove the veggies from the stove and carefully unwrap the garlic cloves, add to the veggies, and discard the tin foil.

Balsamic-Roasted Red Onion and Cherry Tomato Pasta

Scrape every bit of the onion, tomatoes, garlic, & their juices from the baking sheet into the pot with the pasta; toss to coat evenly, adding some of the 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!

Balsamic-Roasted Red Onion and Cherry Tomato Pasta

Balsamic-Roasted Red Onion and Cherry Tomato Pasta

Balsamic-Roasted Red Onion and Cherry Tomato Pasta

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main
Cuisine: Italian
Servings: 4
Author: Pam - For the Love of Cooking / Original by Food52

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. 
  • Toss the red onion slices and cherry tomatoes on the baking sheet. Drizzle the olive oil and white balsamic vinegar on 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 tin foil then drizzle with a bit of olive oil; seal & wrap it up into a small ball and place on the corner of the baking sheet.
  • Roast in the oven for 20 minutes, stirring a few times throughout the cooking time 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 1/2 cup of the cooking water. Return the pasta to the large pot.
  • Remove the veggies from the stove and carefully unwrap the garlic cloves, add to the veggies, and discard the tin foil.
  • Scrape every bit of the onion, tomatoes, garlic, & their juices from the baking sheet into the pot with the pasta; toss to coat evenly, adding some of the 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!
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