Photo: Iain Bagwell; Styling: Kevin Crafts
YieldsServes 3Prep Time45 mins
Roasting gives tomatoes deep richness in this super-simple pasta recipe. Make it with your own homegrown produce or ingredients from the farmers' market.

How to Make It

Step 1
1

Preheat oven to 450°. Line a rimmed baking sheet with foil. Top with tomatoes, cut side up, garlic, and jalapeño. Roast until tomato softens and jalapeño is beginning to blacken, about 20 minutes.

Step 2
2

Meanwhile, cook pasta as package directs. When roasted vegetables are cool enough to handle, finely chop jalapeño, peel, smoosh and chop garlic, and chop tomato. Stir this mixture in a bowl and season with salt and pepper.

Step 3
3

Drain pasta and toss with tomato sauce. Plate and top each portion with basil and chives.

Step 4
4

Note: Nutritional analysis is per serving.

Ingredients

 1 pound tomatoes, cut in half horizontally
 3 unpeeled garlic cloves
 1 jalapeño chile
 8 ounces pasta, such as pappardelle
  Kosher salt
  Freshly ground black pepper
 1/4 cup chopped purple basil leaves
 2 tablespoons chopped chives

Directions

Step 1
1

Preheat oven to 450°. Line a rimmed baking sheet with foil. Top with tomatoes, cut side up, garlic, and jalapeño. Roast until tomato softens and jalapeño is beginning to blacken, about 20 minutes.

Step 2
2

Meanwhile, cook pasta as package directs. When roasted vegetables are cool enough to handle, finely chop jalapeño, peel, smoosh and chop garlic, and chop tomato. Stir this mixture in a bowl and season with salt and pepper.

Step 3
3

Drain pasta and toss with tomato sauce. Plate and top each portion with basil and chives.

Step 4
4

Note: Nutritional analysis is per serving.

Garden Pot Pappardelle