Spaghetti with Roasted Cherry Tomatoes
Equipment
Ingredients
Main Ingredients
spaghetti
375 g
cherry tomatoes
450 g
garlic (halved)
1 head
olive oil
2 tbsp
fresh basil leaves (fresh)
8 leaves
salt
1 tsp
black pepper
0.5 tsp
parmesan cheese (grated)
100 g
Instructions
Prepare tomatoes for roasting
Place cherry tomatoes in an oven-safe dish with halved garlic head, fresh basil leaves, olive oil, salt, and pepper.
Roast tomatoes
Roast the tomatoes at 180°C for 25-30 minutes until soft and caramelized.
Blend the roasted tomatoes
Transfer roasted tomatoes and all juices to a blender. Blend until smooth to create a sauce.
Cook spaghetti
Bring salted water to a boil and cook spaghetti until al dente, following package directions.
Combine pasta with sauce
Heat sauce in a large pan over low heat. Add cooked pasta and a ladle of pasta water. Toss to combine.
Finish and serve
Sprinkle grated parmesan cheese over the pasta and serve immediately.
Original recipe
Storage
Best served fresh. Sauce can be made ahead and stored separately for 3 days in refrigerator
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