Pasta with Roasted Tomatoes and Basil

We tried this recipe a couple weeks ago, and it was quite tasty. When I first read through it, I wasn't too sure it had much to offer. Pasta, tomatoes and some other stuff. Seemed somewhat boring.

However, the flavors really came together offering a delicious dish with veggies. The one thing the hubs struggles with, so I try my damnedest to get him to eat rabbit food when I can.

Brian also wasn't too psyched about it because it was meatless, but he was surprisingly pleased and more than cleaned his plate. Plus, you could easily add chicken to the recipe if preferred.

Pasta with Roasted Cherry Tomatoes and Basil

Grape Tomatoes can be substituted, but because they tend to be sweeter, you will want to reduce or omit the sugar.

6 cups cherry tomatoes (about 2 pounds), halved (I used Grape tomatoes, 2 small containers)
1 shallot, halved and sliced thin
2 Tablespoons olive oil
1 Tablespoon balsamic vinegar
3 garlic cloves, sliced thin (I minced it)
1 teaspoon sugar (I omitted this due to using grape tomatoes)
1/8 teaspoon red pepper flakes
Salt and pepper
12 oz. whole-wheat penne
1/2 cup grated Parmesan cheese
1/3 cup shredded fresh basil

1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Toss the tomatoes with the shallot, oil, vinegar, garlic, sugar, red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon pepper in bowl.

2. Spread the tomatoes out over a rimmed baking sheet. Roast until the tomato skins have shriveled slightly, but the tomatoes still retain their shape and the shallot edges are beginning to brown, 35 to 40 minutes (do not stir the tomatoes during roasting). Let the tomatoes cool 5 to 10 minutes.

3. Meanwhile, bring 4 quarts water to a boil in a large pot. Add the pasta and 1 Tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup of the cooking water, then drain the pasta and return it to the pot.

4. Gently scrape the tomatoes into the pot with pasta. Add 1/4 cup of Parmesan cheese and basil and toss. Before serving, add reserved cooking water as needed to loosen the sauce. Season with salt and pepper to taste and sprinkle the remaining 1/4 cup cheese on top.

Enjoy!