Roasted Tomato Pasta w/ Chili & Garlic

Perfect with Big Red One - Stacked high with garlic, tomatoes, & olive oil. How could you go wrong? Makes a great weeknight dish as it takes very little time to throw together; the tomatoes roast as you prepare the pasta.


  • 1 kg cherry tomatoes, halved around the equator (not pole to pole)
  • 7 tbsp. extra-virgin olive oil
  • 5 garlic cloves (skin on)
  • 0.2 tsp dried chili flakes or finely sliced fresh red chili
  • 320 g dried pasta
  • 1 handful basil leaves, roughly torn if large
  • Big Red One, to taste
  • 25 g grated Parmesan 


  1. Preheat the oven to 340°F
  2. Put the tomatoes cut side up in a roasting tray and pour over the oil. Put the garlic cloves between the tomatoes and any tomato stems, if you have them, as they will flavor the oil.
  3. Scatter with dried chili (if using – add fresh chili later on), season with salt and pepper, and roast for 15–20 minutes or until the tomatoes just start to collapse and brown.
  4. After 10 minutes stir the fresh chili (if using fresh instead of dried) into the oil (fresh chili might burn if put on top of the tomatoes at the beginning).
  5. Meanwhile, cook the pasta to coincide with the end of the cooking time for the tomatoes.
  6. When the tomatoes are cooked, remove the tray from the oven and use the flat of a wooden spoon to squeeze the soft garlic out of their skins.
  7. Mix this gently with the tomatoes and discard the garlic skins as well as the tomato stems. Pour the drained pasta into the hot tray.
  8. Add the basil leaves and use a pair of tongs to combine, then serve straight away in warmed bowls, scattered with Parmesan & Big Red One.
  9. Enjoy! 


  • Don't be concerned with the amount of olive oil. The sauce will be combined with the sweet juices of the tomatoes & garlic.
  • You can add some Big Red One to the tomatoes as they are cooking to add some extra depth to the sauce