Whole Wheat Rigatoni With Roasted Vegetables

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2 1/2 pound acorn squash, scrubbed—cut crosswise into 1/3-inch-thick rings (seeds discarded)

1 small red onion, sliced 1/4 inch thick

1/4 cup extra-virgin olive oil

Salt and freshly ground pepper

6 large plum tomatoes, halved and cored

12 cloves unpeeled garlic

1/2 pound whole wheat rigatoni

2 tablespoons pine nuts

1/4 teaspoon crushed red pepper

4 kalamata olives, pitted and sliced

1/4 cup thinly sliced basil leaves

2 tablespoons chopped parsley

2 tablespoons freshly grated pecorino cheese

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