Rotelle with Roasted Grape Tomatoes and Basil
Vegan Italiano, Donna Klein
2 pints (4 cups) grape or cherry tomatoes, halved
2 tablespoons extra-virgin olive oil, divided
1 teaspoon coarse coarse salt, plus additional to taste, if necessary
8 ounces rotelle, fusilli, or other spiral-shaped pasta
1/2 cup loosely packed fresh basil leaves, torn into small pieces
2 large cloves garlic, finely chopped
Freshly ground black pepper, to taste
Preheat the oven to 250F. Line a large baking sheet with sides with parchment paper.
Arrange the tomatoes, cut sides up, in a single layer on the prepared baking sheet. Drizzle with 1 tablespoon of the oil and sprinkle with the salt. Bake in the center of the oven until the tomatoes are dried around the edges but still moist, about 1 1/2 hours (cherry tomatoes will take longer).
Meanwhile, cook the pasta in a large stockpot in boiling salted water according to package directions until al dente. Reserve 1/2 cup of the cooking liquid, then drain well. Return to the pot and add the tomatoes, reserved cooking liquid, basil, remaining oil, garlic, pepper, and salt, if necessary; toss well to thoroughly combine. Serve warm.
3 to 4 servings