2 tablespoons extra virgin olive oil and 1 tsp for pasta water
5 cups red and yellow cherry, grape, or other small tomatoes
5 cloves garlic, peeled
1 yellow onion, peeled and diced
1 green pepper, diced
1 red pepper, diced
1/4 cup dry white wine
1/4 teaspoon salt
pinch red pepper flakes or chili powder (omit if you do not want hot)
8 oz. angel hair pasta
1/2 cup fresh basil leaves, torn
1 tablespoon rosemary
1/4 cup toasted pine nuts (optional)
1/4 cup freshly grated Parmesan cheese
Preheat the oven to 400 degrees. Place olive oil, tomatoes, garlic, onion, green and red pepper, wine, salt, and red pepper flakes or chili powder in a large Dutch oven or oven-safe pot. Roast for 45 minutes.
Meanwhile, cook angel hair in salted water according to package directions. Drizzle olive oil in pot to keep the pasta from sticking together. Drain and add to the pot of tomatoes. Add basil, rosemary and pine nuts and toss to combine. Serve with Parmesan on top. Garnish with additional basil.