Roasted Tomato and Purple Sprouting Broccoli Pasta with Garlic and Chili

Preheat oven to 200°C (400°F).

In a large bowl, toss the purple sprouting broccoli and halved cherry tomatoes with olive oil, minced garlic, chili flakes, dried oregano, salt, and pepper. Spread evenly on a baking sheet.

Roast in the preheated oven for 20-25 minutes, or until the tomatoes are softened and slightly caramelized and the broccoli is tender and slightly charred.

While the vegetables are roasting, cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.

Once the vegetables are roasted and the pasta is cooked, add the roasted tomato and broccoli mixture to the pot with the drained pasta. Toss to combine.

Add the grated parmesan cheese and a little pasta water at a time, tossing until the sauce reaches your desired consistency. It should be creamy and clinging to the pasta.

Serve immediately, garnished with fresh basil and extra parmesan cheese.