Roasted Cherry Tomato and Garlic Pasta (gluten free)

An easy roasted cherry tomato and garlic pasta. This combo with olive oil and basil creates a super fresh and sweet flavour that everyone will love.

I was very fortunate to have been gifted a freshly picked bowl of cherry tomatoes from my parents garden. I highly recommend using the freshest tomatoes you can get to achieve a delicious flavour.

INGREDIENTS

800grams – 1 kilo of cherry tomatoes

2 large garlic cloves with skin on – I used large russian garlic

¼ cup olive oil

1 teaspoon salt

1 small onion, finely diced

300g gluten free spaghetti – I used Green Organics rice and amaranth spaghetti

½ cup reserved pasta water

¼ cup of cream

½ cup chopped basil

Grated parmagiano reggiano

Extra Olive Oil

Salt & Pepper to taste

METHOD

1. Preheat oven to 160 degrees.

2. Wash and dry the tomatoes. Place them in an oven-safe baking dish with the garlic, salt and olive oil. Toss to combine well.

3. Roast until the tomatoes begin to blister. Approximetely 30 – 40 minutes.

4. While the tomatoes are roasting cook the pasta according to packet directions. Reserve ½ cup of the pasta water before draining.

5. In a pan heat ¼ cup olive oil and sauté the onion until translucent. Add the tomatoes and garlic. Make sure you squeeze the garlic out of the skin prior. Stir for 5 minutes.

6. Smash the tomatoes and garlic to break them apart slightly.

7. Add the reserved pasta water, cream and basil. Stir until well combined.

8. Add the pasta to the sauce and toss well. Add extra water or cream if needed.

9. Season with Salt & Pepper.

10. Serve with grated cheese.