Ingredients:
- For the Pasta:8 oz (about 225g) Al Dente Carba-Nada Cavatappi Pasta
- 2 tbsp extra virgin olive oil (for tossing pasta)
- For the Roasted Vegetables:1.5 lbs cherry tomatoes (about 4 cups), halved
- 1 large red bell pepper, cored, seeded, and cut into 1-inch pieces
- 1 small red onion, cut into thin wedges or 1-inch pieces
- 4-5 cloves garlic, thinly sliced
- 2 tbsp extra virgin olive oil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional, for a little heat)
- Salt and freshly ground black pepper to taste
- For the Toasted Pecans (optional but recommended for texture):1/2 cup pecan halves, roughly chopped
- For the Fresh Herbs & Finishing:1/2 cup fresh basil leaves, roughly chopped or torn
- 1/4 cup fresh parsley, finely chopped
- 2 tbsp fresh chives, finely chopped (optional)
- 1/4 cup grated Parmesan cheese, plus more for serving
- Extra virgin olive oil, for drizzling
- Lemon wedges, for serving (optional)
Instructions:
- Preheat Oven & Prep Veggies: Preheat your oven to 400°F (200°C). On a large baking sheet, combine the halved cherry tomatoes, red bell pepper pieces, red onion, and sliced garlic. Drizzle with 2 tablespoons of olive oil, dried oregano, red pepper flakes (if using), salt, and black pepper. Toss gently to ensure all vegetables are coated. Spread them in a single layer.
- Roast Vegetables: Roast for 25-30 minutes, or until the tomatoes are bursting and slightly caramelized, and the other vegetables are tender and lightly browned. Give them a gentle stir halfway through roasting.
- Toast Pecans (while veggies roast): While the vegetables are roasting, heat a small, dry skillet over medium-low heat. Add the chopped pecans and toast, stirring frequently, for 3-5 minutes until fragrant and lightly golden. Be careful, as they can burn quickly. Remove from heat and set aside.
- Cook Pasta: Bring a large pot of generously salted water to a rolling boil. Add the Carba-Nada Cavatappi pasta and cook according to package directions until al dente. For Cavatappi, this is typically around 8-10 minutes.
- Drain Pasta & Combine: Reserve about 1/2 cup of the pasta cooking water. Drain the pasta thoroughly and immediately return it to the empty pot or a large mixing bowl. Drizzle with 2 tablespoons of extra virgin olive oil and toss to prevent sticking.
- Assemble the Dish: Add the roasted vegetables (including all the delicious pan juices) to the pasta. Add the fresh basil, parsley, and chives (if using). Sprinkle in the 1/4 cup of grated Parmesan cheese.
- Toss & Adjust: Toss everything gently to combine. If the pasta seems a little dry, add a tablespoon or two of the reserved pasta water to create a light sauce that coats the ingredients.
- Serve: Divide the pasta among serving plates. Garnish generously with the toasted pecans and additional grated Parmesan cheese. A final drizzle of extra virgin olive oil and a squeeze of fresh lemon juice (if using) will brighten the flavors even further.
Enjoy your flavorful and satisfying pasta dish!
