Pasta with Roasted Garlic and Cherry Tomatoes

Instructions

1. Step 1

   Heat the oven to 200°C.

2. Step 2

   Place the cherry tomatoes and garlic on the baking sheet. Toss with 3 tbsp (45 ml) olive oil, ½ tsp (3 gr) salt, the black pepper, and red pepper flakes, keeping the garlic nestled among the tomatoes.

   Ingredients used: 450.0 gr Cherry Tomato, 45.0 ml Extra Virgin Olive Oil, 36.0 gr Garlic, 1.0 gr Ground Black Pepper, 3.0 gr Salt, 1.0 gr Turkish Red Pepper Flakes (Pul Biber)

   Cookware: rimmed baking sheet

3. Step 3

   Roast until the tomatoes are blistered and collapsing and the garlic is tender and lightly browned.

   Timer: 22 min (fixed)

   Cookware: rimmed baking sheet

4. Step 4

   Meanwhile, bring a large pot of water to a boil over high heat. Add the remaining 1 ½ tsp (9 gr) salt and the spaghetti, then cook until al dente according to the package timing.

   Timer: 9 min (fixed)

   Ingredients used: 9.0 gr Salt, 340.0 gr Spaghetti

   Cookware: large pot

5. Step 5

   Scoop out 180 ml pasta cooking water, then drain the spaghetti and return it to the pot.

   Cookware: colander, large pot

6. Step 6

   Mash the roasted garlic with a fork and gently crush about half of the tomatoes, mixing them with the juices on the baking sheet.

   Cookware: fork, rimmed baking sheet

7. Step 7

   Scrape the roasted tomato mixture into the pot with the pasta. Add the reserved pasta water and the remaining 1 tbsp (15 ml) olive oil, then toss over low heat until the sauce lightly coats the spaghetti.

   Timer: 2 min (fixed)

   Ingredients used: 15.0 ml Extra Virgin Olive Oil

   Cookware: large pot, tongs

8. Step 8

   Remove the pot from the heat. Add the Parmesan and basil, then toss until evenly combined and serve.

   Ingredients used: 15.0 gr Basil, 50.0 gr Parmesan Cheese

   Cookware: large pot, tongs