Roasted Tomato & Garlic Pici

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Roasted Tomato & Garlic Pici

Ingredients (2-3 servings):
• 8 oz Italian pici
• 1¼ cups passata
• 1 cup cherry or grape tomatoes
• 1 garlic head
• 3 tbsp extra-virgin olive oil, divided
• ¼ tsp red pepper flakes, plus more to taste
• ⅓ cup finely grated Parmesan, plus extra for serving
• ¼–½ cup reserved pasta water
• Salt, to taste
• Freshly cracked black pepper
• Small handful fresh basil

Instructions:

1. Roast the tomatoes & garlic:
Preheat oven to 425°F. Add the tomatoes and garlic head to a small baking dish. Toss with 1½ tbsp olive oil, red pepper flakes, salt and black pepper.
Roast for 20–25 minutes, until the tomatoes are blistered and beginning to burst and the garlic is deeply golden and soft.

2. Make the tomato sauce:
While the tomatoes roast, heat 1 tbsp olive oil in a large skillet over medium-low heat. Add the passata and a pinch of salt.
Mash 2–3 of the roasted garlic cloves and stir them into the passata. Simmer gently for 10–12 minutes.
Keep the roasted tomatoes and remaining garlic for finishing.

3. Cook the pici:
Cook the pici in generously salted boiling water until just shy of al dente. Reserve at least ½ cup pasta water before draining.

4. Finish the pici in the sauce:
Transfer the pici directly into the skillet with the sauce. Add ¼ cup pasta water and toss vigorously for 1–2 minutes.
Add more pasta water a splash at a time until the sauce becomes silky, glossy and coats every strand.

5. Add the Parmesan:
Turn off the heat. Add the ⅓ cup Parmesan and remaining ½ tbsp olive oil. Toss until beautifully emulsified.
Taste and adjust salt and pepper.

6. Plate:
Twirl the pici into bowls. Top with the roasted tomatoes and whole roasted garlic cloves, fresh basil, freshly grated Parmesan and plenty of black pepper.

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