Rigatoni with Balsamic Roasted Vegetables

Easy dinner alert! I almost forgot to tell you about this recipe because it's just so simple. In fact, you hardly need a recipe at all. It's one of those clean-out-the-vegetable-bowl kinds of dinners, because you can really roast whatever vegetables you have in the kitchen. It might be just what you're looking for in the days after Christmas when you need something easy to put on the table.

I had a red onion, a pint of cherry tomatoes and several Roma tomatoes, so I mixed them with olive oil, balsamic vinegar, salt and pepper, then roasted them for 25-30 minutes at 375 degrees until caramelized. I tossed it with rigatoni and fresh parsley, along with a simple, garlic-infused oil. To add a little spice, warm half a cup of extra-virgin olive oil over low heat. Add two peeled garlic cloves and a good pinch of crushed red pepper flakes. By the time the pasta is finished cooking, the oil will be ready.