Ingredients:

  • 12 ounces (340 g) lumache pasta
  • Salt (for pasta water)
  • 1 pound (450 g) cherry tomatoes, halved
  • 4 tablespoons (60 ml) extra-virgin olive oil, divided
  • 4 cloves garlic, minced
  • 1 teaspoon (5 g) salt
  • 1/2 teaspoon (2 g) freshly ground black pepper
  • 1 teaspoon (2 g) red pepper flakes (optional)
  • 1 cup (30 g) fresh basil leaves, chopped
  • 1/2 cup (50 g) grated Parmesan cheese (for serving)

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. In a mixing bowl, combine halved cherry tomatoes with 2 tablespoons of olive oil, salt, pepper, and garlic. Spread the mixture on a baking sheet in a single layer and roast for 10 minutes.
  3. While tomatoes roast, bring a large pot of salted water to a boil. Add lumache pasta and cook according to package instructions until al dente.
  4. When tomatoes are done roasting, remove them from the oven and add them to a skillet over medium heat. Add remaining olive oil and red pepper flakes (if using). Mix to combine and warm through.
  5. Drain the pasta, reserving some pasta water. Add the cooked pasta directly to the skillet with the sauce. Toss to coat, adding reserved pasta water as needed for a silkier sauce.
  6. Stir in the chopped basil. Serve immediately, garnishing with grated Parmesan cheese.