Name: Roasted Cherry Tomato & Onion Pasta à la Bittman
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 pound cherry tomatoes, halved; 1 medium yellow onion, thinly sliced; 3 tablespoons extra-virgin olive oil; Salt and freshly ground black pepper, to taste; 12 ounces dried spaghetti; 3 garlic cloves, thinly sliced; 1/4 teaspoon red pepper flakes; 1/2 cup fresh basil leaves, torn; 1/4 cup grated Parmesan cheese, plus more for serving

Roasted Cherry Tomato & Onion Pasta à la Bittman

miradu

This recipe is inspired by Mark Bittman’s philosophy of simple, accessible, and flavor-forward cooking. It’s a vibrant summer pasta that brings together sweet cherry tomatoes roasted with onions and olive oil, creating a luscious sauce with minimal effort. A touch of garlic and red pepper flakes add depth and gentle heat, while fresh basil and Parmesan finish the dish with brightness and umami. This is the kind of meal you’ll want to make on a foggy San Francisco evening—comforting, fast, and bursting with the season’s best flavors.

Ingredients

Instructions

Preheat oven to 425°F (218°C). On a rimmed baking sheet, toss cherry tomatoes and onions with 2 tablespoons olive oil, salt, and pepper. Spread out in a single layer.
Roast for 15-20 minutes, until tomatoes are blistered and onions are caramelized.
Meanwhile, bring a large pot of salted water to a boil. Cook spaghetti until al dente according to package directions. Reserve 1/2 cup pasta water, then drain.
In a large skillet, heat remaining 1 tablespoon olive oil over medium. Add garlic and red pepper flakes; sauté for 1 minute until fragrant.
Add roasted tomato-onion mixture to skillet and stir to combine. Add drained pasta and toss, adding reserved pasta water a splash at a time until sauce coats the noodles.
Remove from heat. Fold in basil and 1/4 cup Parmesan. Taste and adjust seasoning.
Serve in bowls, topped with extra Parmesan and more basil if desired.