Balsamic Roasted Tomato Pasta for 2

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, toss the cherry tomatoes, red onion wedges, and smashed garlic with olive oil, balsamic vinegar, oregano, red pepper flakes, salt, and pepper.
3. Spread the mixture in a single layer on a large rimmed baking sheet, ensuring vegetables are not crowded.
4. Roast for 25–30 minutes until tomato skins burst and onions develop charred, mahogany edges.
5. While the vegetables roast, boil a pot of salted water and cook pasta until al dente.
6. Reserve 2 tbsp of starchy pasta water before draining the pasta.
7. Transfer the cooked noodles directly onto the baking sheet and toss with the roasted vegetables and all concentrated balsamic pan juices.
8. Fold in the fresh basil and Parmesan, adding the reserved pasta water to achieve a velvety consistency.