Ingredients

• 3 medium onions
• 3 medium carrots
• 4-5 solo garlic bulbs
• 400 grams cherry tomatoes
• Sea salt and black pepper, to taste
• Chili flakes, to taste
• Olive oil and butter, for sautéing
• 14 oz (about 400 g) tagliatelle pasta

Instructions

Prepare Ingredients

1. Thinly slice the onions and carrots (carrots in half moons).
2. Chop the garlic.
3. Halve the cherry tomatoes and set aside.

Roast the Cherry Tomatoes

1. Spread the halved cherry tomatoes on a baking sheet.
2. Drizzle with olive oil, season with sea salt and chili flakes, and mix well to coat.
3. Place under the broiler for 10 minutes, or until tomatoes are slightly charred and juicy.

Cook the Vegetables

1. While the tomatoes roast, heat a pan over medium heat with a generous amount of olive oil and a knob of butter.
2. Add the sliced onions, cooking until they soften.
3. Add the sliced carrots, sautéing until they're tender.
4. Add the chopped garlic, cooking just until fragrant (do not let it brown).

Combine and Season

1. Remove the roasted tomatoes from the oven and add them to the pan with the vegetables.
2. Season with black pepper and a bit more sea salt. Stir to combine.

Cook the Pasta

1. Boil the tagliatelle in salted water according to package instructions.
2. Before draining, ladle a few scoops of the starchy pasta water into the pan with the vegetables and tomatoes.

Finish and Serve

1. Add the drained pasta to the pan, tossing well to combine and coat the pasta with the sauce.
2. Adjust seasoning as needed. Serve warm.