Summer Pasta with Cherry Tomato Sauce and Roasted Brussels Sprouts

For the pasta: Cook your pasta as directed on the box. In a large pan, heat 1/3 cup olive oil over medium heat. Once hot, add in your diced onion and stir until brown (3-5 minutes). Then add in your diced garlic cloves and halved cherry tomatoes. Let those cook for 5-7 minutes or until completely soft and turn the heat down to medium low. Once pasta is cooked, add in 1/4 cup of pasta water and the cooked pasta noodles to the pan with the sauce and cook for 2 more minutes. Finish it off with chopped basil, Parmesan cheese (optional), and crushed red pepper flakes.

For the Brussels sprouts: Preheat oven to 425F. In a Pyrex dish, place your brussel sprouts with 1 tbsp olive oil, 1 tsp salt, and 1 tsp garlic powder. Cook for 30 minutes.