Spaghetti with Roasted Tomatoes,

Spaghetti with Roasted Tomatoes

Ingredients:

• 12 ounces (340 grams) spaghetti
• 1.5 pounds (680 grams) cherry or grape tomatoes, halved
• 4 cloves garlic, minced
• 1/4 cup extra virgin olive oil
• Salt and pepper to taste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
• 1/2 teaspoon red pepper flakes (optional, for a bit of heat)
• 1/4 cup grated Parmesan cheese (optional)
• Fresh basil leaves for garnish

Instructions:

1. Preheat Oven:
   • Preheat your oven to 400°F (200°C).
2. Prepare Tomatoes:
   • In a large mixing bowl, combine the halved tomatoes, minced garlic, olive oil, salt, pepper, oregano, and dried basil (if using). Toss until the tomatoes are well coated.
3. Roast Tomatoes:
   • Spread the tomato mixture evenly on a baking sheet lined with parchment paper.
   • Roast in the preheated oven for about 20-25 minutes, or until the tomatoes are soft and slightly caramelized. Stir halfway through to ensure even roasting.
4. Cook Spaghetti:
   • While the tomatoes are roasting, cook the spaghetti according to the package instructions until al dente.
   • Reserve about 1 cup of pasta water before draining the spaghetti.
5. Combine Pasta and Tomatoes:
   • In a large skillet or saucepan, add the roasted tomatoes and their juices.
   • Add the cooked spaghetti and toss to combine. If the mixture seems dry, add some of the reserved pasta water, a little at a time, until you reach your desired consistency.
6. Add Finishing Touches:
   • Stir in the red pepper flakes, if using.
   • Adjust seasoning with more salt and pepper if needed.
   • If using fresh basil, stir it in now.
7. Serve:
   • Divide the spaghetti among serving plates.
   • Sprinkle with grated Parmesan cheese, if desired.
   • Garnish with fresh basil leaves.
8. Enjoy:
   • Serve immediately and enjoy your delicious spaghetti with roasted tomatoes!

This simple yet flavorful dish makes a perfect weeknight dinner or a lovely meal for entertaining guests.