{
  "attribution": {
    "author": "Flavor Folio",
    "publisher": "Flavor Folio"
  },
  "canonicalURL": "https://flavorfolio.app/recipes/roasted-tomato-basil-pasta",
  "format": "flavorfolio.recipe",
  "image": {
    "alt": "Rigatoni with burst roasted cherry tomatoes, garlic, basil leaves, and grated Parmesan in an ivory bowl.",
    "credit": "Illustrative photo · AI generated for Flavor Folio",
    "kind": "generated",
    "url": "https://flavorfolio.app/assets/recipes/roasted-tomato-basil-pasta-1536.jpg"
  },
  "publishedAt": "2026-10-15T00:00:00Z",
  "recipe": {
    "categories": [
      "Dinner"
    ],
    "cookMinutes": 30,
    "difficulty": "easy",
    "ingredients": [
      {
        "item": "cherry tomatoes",
        "quantity": "500",
        "unit": "g"
      },
      {
        "item": "garlic",
        "note": "peeled and lightly crushed",
        "quantity": "4",
        "unit": "cloves"
      },
      {
        "item": "olive oil",
        "quantity": "3",
        "unit": "tbsp"
      },
      {
        "item": "rigatoni",
        "quantity": "200",
        "unit": "g"
      },
      {
        "item": "fresh basil",
        "note": "leaves torn, plus a few to finish",
        "quantity": "15",
        "unit": "g"
      },
      {
        "item": "Parmesan",
        "note": "finely grated",
        "quantity": "30",
        "unit": "g"
      },
      {
        "item": "salt",
        "note": "to taste, plus extra for the pasta water"
      },
      {
        "item": "black pepper",
        "note": "to taste"
      }
    ],
    "prepMinutes": 5,
    "servings": 2,
    "steps": [
      {
        "estimatedMinutes": 5,
        "ingredientIndexes": [
          0,
          1,
          2,
          6,
          7
        ],
        "instruction": "Heat the oven to 220°C / 425°F, or 200°C fan. Put the tomatoes and crushed garlic in a roasting dish large enough to hold them in a single layer. Toss with the olive oil, a pinch of salt, and black pepper."
      },
      {
        "estimatedMinutes": 27,
        "ingredientIndexes": [
          3
        ],
        "instruction": "Roast for 25–30 minutes, until the tomatoes have burst and softened and the garlic is tender. While they roast, bring a large pan of salted water to a boil. Cook the rigatoni according to its packet instructions, timing it to finish with the tomatoes. Reserve a mug of pasta water, then drain."
      },
      {
        "estimatedMinutes": 3,
        "ingredientIndexes": [
          4,
          5
        ],
        "instruction": "Take the roasting dish out of the oven and set it on a heatproof surface. Gently crush some of the tomatoes and garlic with a fork. Add the drained pasta, torn basil, and half the Parmesan. Toss with a little reserved pasta water until the sauce coats the rigatoni. Taste, season if needed, and finish with the remaining Parmesan and basil."
      }
    ],
    "summary": "Let the oven turn cherry tomatoes and garlic into a sweet, jammy sauce. Toss with rigatoni, fresh basil, and a little Parmesan.",
    "tags": [
      "Pasta",
      "Weeknight",
      "Oven to table"
    ],
    "title": "Roasted tomato & basil pasta",
    "totalMinutes": 35
  },
  "recipeID": "f39a9b66-3d73-471a-98d7-1ec24f16fe16",
  "revision": 1,
  "schemaVersion": 1,
  "updatedAt": "2026-10-15T00:00:00Z"
}