Roasting halved cherry tomatoes until they burst condenses their flavor and caramelizes their edges, which adds a delicious flavor for the pasta sauce in this dish.
1 Pound Spaghetti
2 Tablespoons Olive Oil (Divided)
6 Garlic Cloves (Finely Minced)
1 Teaspoon Red Pepper Flakes
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1 Quart Cherry Or Grape Tomatoes
Juice Of 1 Lemon
Preheat oven to 400 degrees.
Line baking sheet with parchment paper. Arrange halved tomatoes on parchment paper. Drizzle with1 tablespoon olive oil. Sprinkle with kosher salt and pepper. Place in oven and roast 15 minutes.
Bring large-size pot of heavily salted water to boil. Add spaghetti and cook until 1-minute shy of al dente. Drain pasta, but reserve 1 cup pasta cooking water.
Place pot back on burner over a medium-high heat. Add remaining tablespoon olive oil and cook 1 minute. Add garlic, lemon juice, and red pepper flakes. Toss to coat. Add pasta water just a bit at a time until you’re satisfied with the consistency. You probably won’t need the entire cup, but if you do then alright.
Transfer to serving bowl. Add the roasted tomatoes and toss.
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Total Time: 35 Minutes
“Work With What You Got!”
©Tiny New York Kitchen © 2020 All Rights Reserved