Roasted Cherry Tomato and Garlic Spaghetti

• 1 pint (2 cups) cherry tomatoes, halved
• 6 cloves garlic, peeled and smashed
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 12 ounces spaghetti
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup grated Parmesan cheese

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss cherry tomatoes, garlic, olive oil, salt, and pepper on a baking sheet.
3. 3 Roast for 25 minutes, stirring halfway through.
4. 4 Meanwhile, cook spaghetti according to package instructions until al dente.
5. 5 Reserve 1/2 cup pasta water, then drain pasta.
6. 6 Combine roasted tomatoes and garlic with pasta in a large bowl, adding a splash of pasta water to loosen.
7. 7 Toss with basil and Parmesan.
8. 8 Serve immediately with extra Parmesan and basil, if desired.

Equipment

• Baking sheet
• Oven
• Large pot
• Large bowl

Variations

• Add cooked shrimp or chicken for a protein boost.
• Incorporate sautéed spinach for extra greens.

Substitutions

• If basil isn't available, use parsley instead.
• Use gluten-free spaghetti for a gluten-free option.

Pairings

• Serve with a crusty baguette.
• A glass of chilled white wine complements the dish nicely.

Nutrition

Tips

• For extra flavor, add a pinch of red pepper flakes.
• Reserve some roasted tomatoes and garlic to top each serving for a pop of color.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or olive oil in a skillet over medium heat.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently with a splash of water or olive oil.

Serving Suggestions

• Pair with a side Caesar salad.
• Sprinkle with toasted pine nuts for added crunch.

FAQ