Roasted Cherry Tomato and Basil Pasta
"A vibrant and flavorful pasta dish featuring sweet cherry tomatoes roasted until bursting, then tossed with al dente spaghetti, fresh basil, garlic, and a hint of olive oil. Simple yet utterly delicious."
Ingredients
All Steps
- 1
Preheat your oven to 200°C (400°F).
- 2
On a baking sheet, toss the cherry tomatoes with minced garlic, 15ml of olive oil, salt, and black pepper. Spread them in a single layer.
- 3
Roast the tomatoes for 20-25 minutes, or until they are soft, slightly shriveled, and have released their juices.
- 4
While the tomatoes are roasting, cook the spaghetti according to package directions in a large pot of salted boiling water until al dente. Reserve 1/2 cup of the pasta cooking water before draining.
- 5
Transfer the roasted tomatoes and all their delicious juices to a large mixing bowl.
- 6
Add the drained spaghetti to the bowl with the tomatoes. Toss well to combine.
- 7
Stir in the fresh basil leaves (torn or roughly chopped) and the remaining 15ml of olive oil. If the sauce seems too thick, add a splash of the reserved pasta water to achieve a silky consistency.
- 8
Taste and adjust seasoning if necessary. Serve immediately.