Pasta with Roasted Tomatoes and Garlic

Name: Pasta with Roasted Tomatoes and Garlic
Total time: 35 min
Ingredients: 1 tablespoon kosher salt; 8 ounces uncooked spaghetti; ¼ cup extra-virgin olive oil, divided; 2 pints multicolored cherry tomatoes; 4 garlic cloves, thinly sliced; ½ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; 2 ounces Parmigiano-Reggiano cheese, shaved; ¼ cup small basil leaves

4.5

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Total: 35 minutes

Servings: 2.5

Cost: $7.37 /serving

Author : Ann Taylor Pittman

Ingredients

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1 tablespoon kosher salt8 ounces uncooked spaghetti¼ cup extra-virgin olive oil, divided2 pints multicolored cherry tomatoes4 garlic cloves, thinly sliced½ teaspoon kosher salt¼ teaspoon freshly ground black pepper2 ounces Parmigiano-Reggiano cheese, shaved¼ cup small basil leaves

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Instructions

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Step 1

Preheat oven to 450°.

Step 2

Bring a large pot of water to a boil; add 1 tablespoon salt. Add pasta; cook 10 minutes or until al dente. Drain pasta in a colander over a bowl, reserving 6 tablespoons cooking liquid. Return pasta to pan. Combine reserved cooking liquid and 2 tablespoons oil in a small saucepan; bring to a boil. Boil 4 minutes or until mixture measures 1/3 cup. Add oil mixture to pan with pasta; toss to coat.

Step 3

While pasta cooks, combine remaining 2 tablespoons oil, tomatoes, and garlic on a jelly-roll pan, tossing to combine. Bake at 450° for 11 minutes or until tomatoes are lightly browned and begin to burst. Add tomato mixture, 1/2 teaspoon salt, and pepper to pasta; toss to coat. Top with cheese and basil.