Balsamic-Roasted Red Onion and Cherry Tomato Pasta
Course Main
Cuisine Italian
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4
Author Pam - For the Love of Cooking / Original by Food52
Equipment
Baking Sheet
Large pot
Strainer
Ingredients
1pint of cherry tomatoes (about 10 oz)
1smallred onion, sliced
5cloves of garlic, peeled & halved
4tbspwhite balsamic vinegar
2tbspolive oil
Sea salt and freshly cracked pepper, to taste
Pinch of crushed red pepper flakes, to taste
8ozpasta of choice, cooked & drained **Reserve 1/2 cup of pasta cooking water
For Serving:
1large handfulof 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!