Roasted Tomato With Pasta

For the roasted tomatoes: Combine tomatoes, 1 tablespoon extra virgin olive oil and sea salt. Toss to coat and bake in a 450 F oven for 18-20 minutes or until tomatoes pop and start to brown. When done remove them from the oven and set aside.

For the pasta: Salt pasta water and cook according to package directions removing it 1 minute prior to al dente. When it’s done drain it but reserve about 1 cup of the pasta cooking water before draining. Set aside.

To assemble: In a large skillet add 2 tablespoon extra virgin olive oil and butter. Heat over medium high heat for about 1 minute until hot. Add onion, garlic, oregano, thyme and rosemary. Saute for about 5 minutes or until onion is softened and garlic is fragrant. Add white wine and simmer for about 3 minutes to reduce. Add 3/4 cup reserved pasta water, cooked pasta, roasted tomatoes, fresh ground pepper and basil. Add more pasta water as needed to make sauce.

Toss until nicely combined and cook for about 2 minutes. Garnish with fresh Parmesan cheese.