Roasted Garlic Tomato Basil Pasta Flavorful Delight

Ingredients

• 12 oz pasta (spaghetti or your choice)
• 10 cloves garlic, unpeeled
• 3 cups cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon red pepper flakes (optional)
• 0.5 cup fresh basil leaves, chopped
• 0.5 cup grated Parmesan cheese (optional)
• 1 zest of lemon

Instructions

1. Preheat your oven: Set your oven to 400°F (200°C).
2. Prepare garlic and tomatoes: On a baking sheet, place the unpeeled garlic cloves in the center. Surround them with the halved cherry tomatoes. Drizzle olive oil over the tomatoes and garlic, then sprinkle with salt, black pepper, and red pepper flakes (if using).
3. Roast in the oven: Roast the garlic and tomatoes for about 25-30 minutes, or until the tomatoes are blistered and the garlic is soft and lightly golden.
4. Cook the pasta: While the garlic and tomatoes are roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water and then drain the pasta.
5. Combine everything: Once the garlic and tomatoes are done, carefully squeeze the roasted garlic out of the skins into a large mixing bowl. Add in the roasted tomatoes and any juices from the baking sheet.
6. Toss the pasta: Add the drained pasta to the bowl and mix well to combine. If the mixture is too dry, add a splash of reserved pasta water a little at a time until the desired consistency is reached.
7. Finish with basil and lemon: Stir in the chopped fresh basil and lemon zest. Taste and adjust seasoning with additional salt and pepper if needed.
8. Serve: Divide into plates and sprinkle with grated Parmesan cheese if desired.