Roasted Garlic & Tomato Pasta

Preheat your oven to 425°F (220°C).

Prepare the roasting dish by adding grape tomatoes and whole garlic bulbs (you can slice the tops off the garlic or peel them if preferred). Drizzle with 1/2 C extra virgin olive oil, 1 tsp salt, 1 tsp black pepper, and 1 tsp red pepper flakes. Toss gently to coat all ingredients.

Roast the tomatoes and garlic. Place the oven-safe dish in the preheated oven and roast for 25-30 minutes, or until the tomatoes are blistered and burst, and the garlic is tender and caramelized.

Cook the pasta. While the vegetables are roasting, bring a large pot of generously salted water to a rolling boil. Add 1 lb fettuccini or your preferred long pasta and cook according to package directions until al dente.

Reserve pasta water. Before draining the pasta, scoop out and reserve 1/2 cup of the starchy pasta water. Then, drain the remaining pasta.

Combine all ingredients. Once roasted, carefully remove the tender garlic from its skin and mash it with a fork. Add the mashed garlic, roasted tomatoes, cooked pasta, and reserved pasta water to the oven-safe dish (or a large serving bowl). Stir in 2 TBSP minced fresh parsley.

Serve immediately. Toss everything together until the pasta is thoroughly coated in the sauce. Serve hot.