You haven't lived until you've roasted tomatoes with onions and garlic and tossed them with pasta! Roasting reveals a deep, satisfying flavour hidden in tomatoes. This will become one of your favourite ways to dress up pasta. My family loves the simple rustic flavours of this dish, and I'm sure yours will too. Serves 4.
Preheat your oven to 375F (190C).
Toss a dozen or so halved lengthwise plum tomatoes, 2 diced onions, 1 head of whole and peeled garlic cloves, and a generous splash of olive oil together. Season the works with salt and pepper, and then toss everything into a 9x13-inch baking dish.
Roast until the tomatoes shrivel and begin to brown a bit, about 1 hour or so. As they roast, their flavours will concentrate and caramelize. The heat will also break them down a bit so they'll form into a loos sauce when they're tossed with pasta.
When the tomatoes are done roasting, discard any onion slices that may have blacked a bit - a small price to pay for the rich flavours of roasted tomato!
Cook one lb (454g) of farfalle in lots of boiling salted water. Toss the hot pasta with the hot sauce and enjoy the tasty, roasted tomatoes and mellow, whole garlic cloves.
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