I’m resending this again because I forgot to add the recipe for the roasted tomatoes.
I have an admission. I am a very picky pasta eater. I only like it with certain sauces and am very particular which ones. Heavy tomato sauces or those swimming with seafood just don’t do it for me. Give it to me, however, with cherry tomatoes baked and bursting with sweet juices. coated with with zippy garlicky oil and I am a happy camper.
This is a such a quick, easy and yummy, dish that I could eat it once a week. (I know, I should be saying everyday, but even this delicious preparation wouldn’t convince me of that.) I’ve adapted the recipe from Susie Middleton’s newsletter, Cooking the Vineyard.
This makes a nice light supper and can easily turn into a more substantial main dish with the addition of shrimp or grilled chicken.
Roasting cherry tomatoes totally heightens their sweetness. They are good in much more than pasta. Try them in omelets, with green beans, asparagus or other green veggies and even in soups. Just be sure to always include the juices from the tomatoes in your pasta.
Spaghetti with Roasted Cherry Tomatoes & Spicy Garlic Oil
3 tablespoons extra virgin olive oil
1 tablespoon minced fresh garlic
1/4 to scant 1/2 teaspoon red pepper chili flakes
Kosher salt
6 ounces spaghetti
2 tablespoons (or more to taste) thinly sliced fresh basil, mint or parsley leaves, or a combination.
1/4 cup coarsely grated Parmigiano-Reggiano, more for garnish if desired
1 recipe (about 1 1/4 cups) Roasted Cherry Tomatoes, see recipe here
1 tablespoon fresh lemon juice
1. In a small nonstick skillet, heat the olive oil over medium-low heat. Add the garlic and the red pepper flakes and cook, stirring, until the garlic begins to simmer in the oil. Cook for just about 30 seconds to infuse the oil. (Watch carefully that the garlic doesn’t turn brown.) Take the skillet off the heat and set aside.
2.Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, according to the package instructions. Take the pasta pot off the heat, and before draining, pour a few tablespoons of the pasta water into a small cup or bowl. (Set a small cup or bowl in the sink next to the colander as a reminder.) Drain the pasta in a colander and return it to the pasta pot.
3. Gently reheat the infused oil if necessary.
4. Season the pasta with salt and drizzle and scrape all the spicy garlic oil over it. Toss well. Add the roasted cherry tomatoes, the Parmigiano, lemon juicce and 1 to 2 tablespoons of the pasta water. Stir gently but thoroughly until the pasta turns a light pink color. (You don’t want to break up the tomatoes, just release some of their juice.) Add a little bit more pasta water if necessary. Stir in most of the fresh herbs.
5.Using tongs, portion the spaghetti and the roasted tomatoes (which tend to roll to the bottom of the pot!) into two shallow serving bowls. Garnish with the remaining herbs (and a little extra Parmigiano if you like) and serve right away.
Makes 2 servings.
Roasted Cherry Tomatoes
1 lb. cherry or grape tomatoes (mixed colors are nice), cut in half
2 tablespoon extra-virgin olive oil, plus more for the parchment
1/4 teaspoon kosher salt
1.Preheat the oven to 450 degrees. Line a heavy-duty rimmed baking sheet with parchment paper. Rub the parchment with some oil.
2.In a medium bowl, toss the tomato halves with 2 tablespoons oil and salt. Very gently with your hands. Using a slotted spoon or a skimmer, transfer only the tomatoes to the baking sheet. Try not to get the juices onto the baking sheet because they will burn.
3.Roast the tomatoes until they are browned around the edges and on the bottom. They should look slightly puckered. Begin checking in 20 minutes. If the bottoms aren’t browned, cook 5 to 10 minutes longer.
4.Cool the tomatoes for a couple of minutes on the sheet pan. Using a spatula, gently remove them from the paper. If they are sticking, lift the paper up and pop the tomatoes off by pressing on the paper from behind.
To make ahead: Tomatoes may be refrigerated covered for a week.
Makes 5 to 6 servings.
Recipe adapted from Cook the Vineyard by Susie Middleton
