Slow-Roasted Tomato and Garlic Rigatoni

How to Make Slow-Roasted Tomato and Garlic Rigatoni

Total time: 35 min · Yields 4 servings

1. 1

   Roast the Aromatics

   Preheat your oven to 220°C (425°F). In a large roasting pan, toss the cherry tomatoes, smashed garlic cloves, olive oil, oregano, chili flakes, and salt together until well coated. Roast for 20-25 minutes until the tomatoes have burst and started to brown at the edges.

2. 2

   Boil the Pasta

   While the tomatoes roast, bring a large pot of heavily salted water to a boil. Cook the rigatoni according to the package instructions until al dente. Reserve 120ml of the starchy pasta water before draining.

3. 3

   Create the Emulsion

   Remove the roasting pan from the oven. Use a fork to gently mash some of the roasted garlic cloves into the oil. Add the drained pasta directly into the roasting pan along with half of the reserved pasta water.

4. 4

   Toss and Serve

   Add the grated Pecorino Romano and torn basil leaves. Toss vigorously to combine, adding more pasta water if the sauce needs to be silkier. Serve immediately with a final crack of black pepper.