Roasted Tomato Sheet Pan Pasta
Summer on a sheet pan sums up this super simple dinner. Roasting the tomatoes brings out their natural sweetness, making this a quick homemade tomato sauce you can enjoy on repeat. If you're in the mood for a bit of cheese, sprinkle on some thin Parmesan shavings or a small handful of crumbled feta.
WHAT YOU'LL NEED • 2 tbsp olive oil • 3 heaping cups cherry tomatoes, halved • 2 shallots, coarsely chopped • Salt and freshly ground black pepper • 300g bucatini pasta • Handful fresh basil
Drizzle rimmed baking sheet with olive oil. Top with cherry tomatoes, shallots and a generous pinch of both salt and pepper. Toss to combine. Bake in 425°F oven, stirring once or twice, until tomatoes are softened and skins have started to burst, about 25 minutes.
While tomatoes are roasting, in large pot of salted boiling water, cook pasta until al dente. Drain, reserving 1/2 cup pasta water. Add pasta to baking sheet, toss with tomatoes to combine.
Stir in as much pasta water as needed to help create a luscious sauce. Sprinkle with pinch each salt and pepper, and drizzle with a little extra olive oil over top. Top with basil. Serve immediately.