Ingredients

500 g cherry tomatoes

3 garlic cloves, finely minced

3 tablespoons olive oil

10 fresh basil leaves

½ teaspoon dried oregano

1 teaspoon sugar

Salt and pepper to taste

400 g Strozzapreti pasta

Parmesan and basil leaves (to garnish)

Instructions

Set Up Your Oven: Preheat the oven to 180°C (350°F).

Prepare Tomatoes: Rinse the cherry tomatoes thoroughly, then dry them well with a clean kitchen towel. Cut each tomato in half.

Season and Arrange: In a non-reactive baking dish, toss the halved tomatoes with olive oil to coat them lightly. Spread them evenly in a single layer. Sprinkle with minced garlic, half the fresh basil leaves, dried oregano, sugar, salt, and pepper.

Roast Tomatoes: Roast in the oven for 30–40 minutes, or until the tomatoes are soft, caramelized, and slightly charred around the edges.

Storage Option (if needed): If you’re not serving immediately, allow the roasted tomatoes to cool completely, transfer them to an airtight container, and refrigerate. When ready to serve, stir in the remaining basil leaves.

Cook the Pasta: Boil a large pot of water. Once boiling, add a generous pinch of salt, followed by the Strozzapreti pasta. Cook until al dente, following package instructions. Reserve a small amount of pasta water before draining.

Combine and Toss: Add the drained pasta to the baking dish with the roasted tomatoes. Toss well to combine, adding a splash of the reserved pasta water if the dish needs a bit more moisture.

Serve: Garnish with freshly grated Parmesan cheese and extra basil leaves. Serve immediately and enjoy the vibrant, fresh flavors!