Description
12 oz pasta (spaghetti, penne, or your choice)
2 cups cherry tomatoes, halved
3 tbsp olive oil
3 cloves garlic, minced
½ tsp salt
¼ tsp black pepper
½ tsp red pepper flakes (optional)
¼ cup grated Parmesan cheese
¼ cup fresh basil, chopped
1 tbsp balsamic vinegar (optional)
Directions:
Preheat your oven to 400°F (200°C).
In a mixing bowl, toss the cherry tomatoes with 2 tbsp olive oil, garlic, salt, black pepper, and red pepper flakes. Spread them out on a baking sheet.
Roast the tomatoes for 20-25 minutes until they are caramelized and bursting.
While the tomatoes are roasting, cook the pasta in salted boiling water according to package instructions. Drain and reserve ½ cup of pasta water.
In a large skillet, heat the remaining 1 tbsp olive oil over medium heat. Add the roasted tomatoes along with any juices from the baking sheet.
Toss in the cooked pasta and mix well, adding reserved pasta water as needed for a silky sauce.
Remove from heat and stir in Parmesan cheese and fresh basil. Drizzle with balsamic vinegar if desired.
Serve warm and enjoy!
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes Kcal: 350 per serving Servings: 4 servings
