Balsamic-Roasted Red Onion & Cherry Tomato Pasta

by Erin Alexander

Ingredients

200g cherry tomatoes, sliced in half
1/2 large red onion, sliced
4-5 garlic cloves, peeled and with the root end cut off
4 tablespoons balsamic vinegar
2 tablespoons olive oil
1 pinch salt, plus more to taste
1 pinch black pepper, plus more to taste
200g fusili pasta
1 large handful fresh basil, roughly chopped
Freshly grated parmesan, for serving

Directions

Preheat the oven to 200°C. Combine the cherry tomatoes and red onion on a medium-size sheet pan. Drizzle the tomatoes and onion with balsamic vinegar and olive oil, and season them with with a pinch of salt and pepper. (You can add an extra splash of balsamic or olive oil if it’s looking a little dry.) Toss everything on the sheet pan to combine (I like to use my hands). Wrap the garlic cloves in aluminium foil (they should make a little wrapped ball) and place on the sheet pan. Roast the tomatoes, onion, and garlic cloves in the oven for about 20 minutes, until the balsamic has reduced and caramelised the onions (they might be a little crispy on the edges) and the tomatoes are soft and blistered. Meanwhile, bring a pot of salted water to a boil. Cook the spaghetti al dente, according to package instructions. Drain in a colander, making sure to reserve a bit of pasta water. When the red onions and cherry tomatoes are ready, pull them out of the oven. Carefully unwrap the garlic gloves and, using a fork, mash them on the sheet pan until they are soft and broken up. Sprinkle the basil, plus another pinch of salt and pepper, over the sheet pan and toss to combine with the mashed garlic, tomatoes, and onion. Add the pasta to the sheet pan, plus a splash of pasta water and toss to combine. Serve warm, sprinkled with parmesan and extra basil sprigs, if you like

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