Roasted Tomato & Herb Cavatappi with Toasted Pecans – Al Dente

Ingredients

• 8 oz (about 225g) Al Dente Carba-Nada Cavatappi Pasta
• 2 tbsp extra virgin olive oil (for tossing pasta)
• 1 1/2 lbs cherry tomatoes (about 4 cups), halved
• 1 large red bell pepper, cored, seeded, and cut into 1-inch pieces
• 1 small red onion, cut into thin wedges or 1-inch pieces
• 4-5 cloves garlic, thinly sliced
• 2 tbsp extra virgin olive oil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional, for a little heat)
• Salt and freshly ground black pepper to taste
• 1/2 cup pecan halves, roughly chopped
• 1/2 cup fresh basil leaves, roughly chopped or torn
• 1/4 cup fresh parsley, finely chopped
• 2 tbsp fresh chives, finely chopped (optional)
• 1/4 cup grated Parmesan cheese, plus more for serving
• Extra virgin olive oil, for drizzling
• Lemon wedges, for serving (optional)