Slow-roasted cherry tomatoes in garlic oil tossed with pasta, fresh basil and a hint of heat for a bright, summery main.
# What You Need:
→ Vegetables & Fresh Produce
01 - 500 g cherry tomatoes, halved
02 - 6 garlic cloves, thinly sliced
03 - 1 small bunch fresh basil, leaves picked
→ Pantry
04 - 400 g spaghetti or linguine
05 - 120 ml (1/2 cup) extra virgin olive oil
06 - 1 tsp sea salt
07 - 1/2 tsp freshly ground black pepper
08 - 1/2 tsp dried chili flakes (optional)
→ Dairy
09 - 50 g grated Parmigiano-Reggiano or Pecorino Romano (optional for garnish)
# How To Make It:
01 - Preheat the oven to 140°C (285°F). Arrange the cherry tomato halves in a single layer in a small baking dish.
02 - Scatter the garlic slices over the tomatoes. Drizzle all the olive oil evenly over the tomatoes and sprinkle with salt, pepper, and chili flakes (if using).
03 - Roast in the oven for 1 hour, until tomatoes are soft and confited but not falling apart.
04 - Towards the end of roasting, cook the pasta in salted boiling water according to the package instructions until al dente. Reserve 1/2 cup of pasta water and drain.
05 - In a large skillet, combine the confit tomatoes, garlic, and their oil. Add the drained pasta and toss gently, adding reserved pasta water a splash at a time to loosen the sauce as needed.
06 - Remove from heat. Toss in most of the basil, reserving some for garnish. Season to taste.
07 - Serve hot, topped with extra basil and grated cheese if desired.
