Roasting tomatoes is my secret weapon in the kitchen. Whether or not they’re perfectly ripe (or in season), that little bit of cooking harnesses all the sweetness and umami they could possibly have and more. If you don’t want to make the pasta, just put the roasted tomatoes on toast and call it a night.
- Preheat oven to 400ºF.
- Use a small amount of the Plant Butter to grease a pan. Add the garlic and thyme.
- Cut tomatoes in half horizontally. Toss tomatoes with oil, salt, and pepper, then arrange on pan cut side up. Roast in oven until skins begin to burst, 15–20 minutes.
- Cook pasta in a large pot of boiling salted water until al dente. Drain, reserving half a cup or so of the pasta water.
- Melt the rest of the Plant Butter in a saute pan; transfer roasted tomatoes to pan and lightly saute.
- Using tongs, add pasta and reserved pasta water. Toss until coated. Add more pasta water if desired.
- Finish with black pepper and basil leaves and serve.