Roasted Garlic & Roasted Tomato Pasta with Cilantro

Ingredients

• 10 Roma tomatoes
• 6 Garlic cloves
• 2 tbsp Olive oil
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 180 g Pasta (penne or spaghetti)
• 0.5 cup Fresh cilantro
• 1 tbsp Lime juice(optional)

Instructions

1. 1

   Preheat oven to 425°F (220°C). Halve the tomatoes and place on a baking sheet with the garlic cloves (in their skins). Drizzle with 1 tbsp olive oil and sprinkle with half the salt and black pepper. Roast for 20 minutes, until tomatoes are soft and blistered.

2. 2

   While the tomatoes roast, bring a pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.

3. 3

   Remove garlic from skins and blend roasted tomatoes and garlic with the remaining 1 tbsp olive oil, lime juice (if using), and a splash of reserved pasta water until a chunky-smooth sauce forms. Season with remaining salt and pepper.

4. 4

   Toss drained pasta with the sauce, adding more reserved pasta water as needed to loosen. Stir in chopped cilantro and serve immediately.