Roasted Cherry Tomato and Basil Pasta

• Spaghetti

  7.1 oz
• Cherry Tomatoes

  1.1 lbs
• Fresh Basil

  0.5 cup (packed)
• Garlic

  3 cloves
• Olive Oil

  4 tbsp
• Salt

  1 tsp
• Black Pepper

  0.5 tsp
• Red Pepper Flakes (optional)

  0.3 tsp

All Steps

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   On a baking sheet, toss the cherry tomatoes, minced garlic, 3 tablespoons of olive oil, salt, black pepper, and red pepper flakes (if using). Roast for 25-30 minutes, or until the tomatoes are bursting and slightly caramelized.

3. 3

   While the tomatoes are roasting, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.

4. 4

   Transfer the roasted tomatoes and their juices to a large bowl or directly into the pot with the cooked pasta. Gently mash some of the tomatoes with a fork to release more juices, creating a rustic sauce.

5. 5

   Add the cooked and drained spaghetti to the roasted tomatoes. Add the remaining 1 tablespoon of olive oil and the fresh basil leaves (torn or chopped). Toss well, adding a splash of the reserved pasta water if the sauce seems too thick, until everything is evenly coated.

6. 6

   Serve immediately, garnished with extra fresh basil if desired.