Cheesy Tuna and Roasted Tomato Spaghetti with Onions and Carrots

Instructions

1. 1

   Preheat the oven to 400°F (200°C). Place the halved cherry tomatoes on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast in the oven for about 15-20 minutes until they start to caramelize.

2. 2

   Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.

3. 3

   In a large skillet, heat olive oil over medium heat. Add sliced onions and carrots, and sauté for about 5 minutes until they start to soften. Add minced garlic and red pepper flakes if using, cook for another minute.

4. 4

   Add the drained tuna to the skillet and break it apart with a spatula.

5. 5

   Toss in the roasted tomatoes and cooked spaghetti. Stir well to combine.

6. 6

   Add Parmesan cheese and mozzarella cheese to the skillet, stirring until the cheese melts and coats the spaghetti evenly. If the sauce is too thick, add some of the reserved pasta water to reach your desired consistency.

7. 7

   Season with salt and pepper to taste.

8. 8

   Serve the cheesy tuna and roasted tomato spaghetti hot, garnished with fresh basil leaves.