Roasted Tomato Basil Pasta

Whole Wheat / Brown Rice Fusilli Pasta - 2 cups (serves two)
Tomato on the vine - 4
Fresh Basil - a bunch
Olive Oil - 3 tbsp
Garlic - 4 cloves, sliced
Sweet Onion - 1/2, thinly sliced
Red Pepper Flakes - 1 tsp
Salt
Sugar - a pinch
Shredded parmesan cheese - 3 tbsp
Pasta Cooked Water - 1/2 cup

Preheat oven to 400F. Cut each tomato into 4 quarters, drizzle with olive oil and roast in a foil lined baking sheet for 45 - 60 minutes, until soft and slightly dried.

Cook the pasta in boiling salted water till al dente. Drain and reserve 1/2 cup of the cooking liquid. (Ideally we should cook the pasta and the sauce in such a way so that the noodles can be drained and directly added to the cooked sauce without waiting).

Heat oil in a pan. Add the garlic slices and saute for 10 seconds. Then add the sliced onion and saute till caramelised. Add the roasted tomatoes, basil, salt, sugar and red pepper flakes. Stir in 1/2 cup of pasta water to make a sauce. Simmer for 15 minutes.

Add the cooked pasta and toss everything well. Sprinkle parmesan cheese and fresh basil leaf on top and remove from heat.