About This Recipe
This one comes together with a can of San Marzano crushed tomatoes simmered just long enough to deepen and sweeten while the garlic blooms in olive oil underneath, so the sauce tastes like it took all afternoon even though it's on the table in half an hour. A pinch of red pepper flakes gives it a gentle warmth, and fresh basil stirred in at the end keeps everything tasting bright rather than heavy.
What really makes it sing is that reserved pasta water, whisked in until the sauce clings to every strand instead of pooling at the bottom of the bowl. It's the kind of no-fuss, pantry-friendly pasta Canadian cooks reach for on a busy weeknight, when you want something that tastes like a proper Italian sauce without babysitting the stove all evening.
Tips for the Best Roasted Cherry Tomato Pasta
Don't let the garlic go past 30 seconds or it turns bitter and throws off the whole sauce. Let the San Marzano tomatoes simmer uncovered so they reduce and concentrate rather than stay watery, and tear the basil in at the very last minute so it stays fragrant instead of wilting into the pot.
What to Serve With It
Keep it classic with a warm baguette or garlic toast for mopping up the extra sauce, and a simple arugula salad with lemon on the side. A glass of Ontario or BC red pairs nicely, and freshly grated Parmesan at the table lets everyone finish their own bowl.
Storage & Reheating
Leftovers keep well in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce back up, since it thickens as it cools, and stir in a few fresh basil leaves right before serving.
