Pasta with Roasted Cherry Tomatoes

Although supermarket tomatoes work well too, this delicious and easy recipe from ATK will help you put a dent in your August garden cherry tomatoes.

INGREDIENTS

  • 3 tablespoons extra-virgin olive oil

  • 5 garlic cloves, sliced thin

  • 2 teaspoons tomato paste

  • Salt and pepper

  • 1 teaspoon sugar

  • ⅛ teaspoon red pepper flakes

  • 1 ¾ pounds cherry or grape tomatoes (3 pints)

  • 1 pound spaghetti, linguine, or capellini

  • ½ cup coarsely chopped fresh basil

  • 1 ounce Parmesan cheese, grated (1/2 cup), plus extra for serving

INSTRUCTIONS

  1. Adjust oven rack to middle position and heat oven to 500 degrees. Line rimmed baking sheet with parchment paper. Whisk 2 tablespoons oil, garlic, tomato paste, 1 1/2 teaspoons salt, sugar, 1/4 teaspoon pepper, and pepper flakes together in large bowl. Add tomatoes and toss to combine.

  2. Transfer tomato mixture to prepared sheet and push tomatoes toward center of sheet. Scrape any remaining garlic and tomato paste from bowl into center of tomatoes. Bake until tomatoes are blistered and browned, about 20 minutes.

  3. Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot.

  4. Add basil, roasted tomato mixture, 1/2 cup reserved cooking water, and remaining 1 tablespoon oil to pasta and toss to combine. Adjust consistency with remaining reserved cooking water as needed and season with salt and pepper to taste. Transfer to serving dish and sprinkle with Parmesan. Serve, passing extra Parmesan separately.

RecipesSusan JohnsonComment