Simple Tomato Pasta

by Alanna Sucher August 23, 2021

1 carton cherry tomatoes

4 tablespoons olive oil

1 can/carton chopped tomatoes (I use 26.46oz Pomi brand)

2 cloves garlic minced

Basil measured with the heart

GF pasta of choice (I love Jovial brand)

*RESERVE your pasta water!*

Preheat oven to 350F.

Add cherry tomatoes to a small bowl and mix with olive oil and a couple pinches of sea salt. Mix together so that all tomatoes are covered with olive oil and sea salt. Move tomatoes to roasting pan lined with parchment paper and place in oven. Roast until juices begin to burst and tomatoes are caramelized but not burnt (about 15-20 mins depending on strength of oven).

Make pasta according to your package's instructions, making sure to reserve 1 cup pasta water (grab this when pasta has 1 minute left to cook).

In a separate saute pan, add the roasted tomatoes along with its juices, chopped tomatoes, garlic, handful of basil, and a dash of sea salt. Mix together with wooden spoon and saute on medium heat. After about 2 minutes, add your pasta water and mix until boiling and then reduce to low heat.

Strain pasta, add to sauce, and mix well. Move to plate and top with tons of fresh basil.