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.
- Serve Warm
- Serves 4
- Prep Time: 20 Minutes Cook Time: 15 Minutes Total Time: 35 Minutes
- "Work With What You Got!"
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