Roasted Grape Tomato & White Bean Pasta

Steps

1. Cook the pasta in salted water according to package directions.
2. Wash the grape tomatoes and cut each one in half.
3. On a sheet pan, place the shallot or onion (cut into thin quarter rounds), garlic cloves (left whole/unchopped), rosemary (chopped), basil, red chili (if using), salt, pepper, and plenty of olive oil.
4. Toss all ingredients on the sheet pan with olive oil to coat them evenly and spread them out in a single layer.
5. Turn the broiler or grill on high and slide the pan under it for at most five minutes until the tomato skins are browning.
6. Remove the pan from the heat. Drain any excess liquid (optional) and return about half of the roasted tomatoes to the pan.
7. Stir the ingredients hard enough so that some of the tomatoes break up, creating a saucy consistency while keeping some intact for texture.
8. To create a smoother sauce, sieve the mixture over a bowl or use a wooden spoon/food mill to grind and push down on the roasted vegetables until only skins remain in the sieve. Mix back in some chunks if desired.
9. Toss with fresh basil and olive oil to coat.
10. Drain the cooked pasta and add it to the pan containing the sauce.
11. Stir aggressively to combine everything, mashing up the beans just enough to form a paste that binds the dish together.