Ingredients:

  • 2 pounds ripe Roma tomatoes, halved
  • 4 tablespoons extra-virgin olive oil, divided
  • 4 cloves garlic, minced
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 teaspoon sugar (optional)
  • 1 cup vegetable broth or pasta cooking water
  • 1 cup fresh basil leaves, chopped
  • 1 tablespoon balsamic vinegar (optional)
  • 12 ounces mezzi rigatoni
  • Salt for cooking pasta

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Arrange the halved tomatoes on a baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with salt and pepper, and roast for 25 minutes or until caramelized.
  3. Meanwhile, cook mezzi rigatoni in a large pot of salted boiling water according to package instructions until al dente. Reserve 1 cup of pasta water, then drain pasta.
  4. In a large skillet, heat remaining olive oil over medium heat. Add the minced garlic and sauté until fragrant (about 1 minute).
  5. Remove roasted tomatoes from the oven and add directly into the skillet. Stir in the vegetable broth (or reserved pasta water) and sugar (if using). Simmer for 5-10 minutes.
  6. Add the cooked rigatoni to the skillet, tossing to coat with the sauce. Adjust seasoning with salt, pepper, and balsamic vinegar (if using).
  7. Stir in chopped basil just before serving.
  8. Serve warm, garnished with additional basil, if desired.