Roasting tomatoes is so very easy- and it gives them a delicious sweet flavor!
The process couldn't be simpler, really. And roasted tomatoes make a perfect pasta topping when you are looking for something quick!
Start with a container of grape or cherry tomatoes. Wash, dry and arrange them in a single layer on a baking sheet, lined with foil.
Douse with a few splashes of extra-virgin olive oil, salt and pepper, toss and roast in the oven on 400°, just until they burst open- about 20 minutes.
Meanwhile, I boil whatever pasta I have in the pantry- this time it was penne.
Throw the cooked, drained pasta in a large bowl- top with the hot tomatoes right out of the oven, making sure to scrape all the juices, oil and ever morsel of seasonings over top as well as a few more splashes of olive oil.
Toss in a handful each of roughly chopped (or julienned if you are extra-fancy!) fresh basil and Italian parsley and a good helping of freshly grated Parmeggiano-Reggiano.
Toss together and serve.