Step 1

Preheat the oven to 400F. Line a baking sheet with parchment paper and set aside. Cut the cherry tomatoes in half and place them on the parchment paper. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Bake for 20-25 minutes until they are soft and fragrant.

Step 2

While the tomatoes bake, prepare the pasta. In a large pot, bring 2 quarts of water to a boil. Add spaghetti noodles and cook for 12 minutes, until noodles are al dente. Remove from heat and strain through a colander. Toss with one tablespoon of olive oil and set aside.

Step 3

In a large skillet, heat up 1 tablespoon of olive oil over medium heat. Add garlic and sauté for 60 seconds. Add minced sun-dried tomatoes and pinenuts and sauté for another 2 minutes until pine nuts are lightly toasted.

Step 4

Finely chop the basil. Add the cooked pasta, basil, and roasted tomatoes to the skillet. Drizzle with remaining tablespoon of oil and sprinkle with salt and red pepper flakes.

Step 5

Serve immediately with fresh basil and vegan parmesan (if using).