Description
Cherry Tomato Pasta – a delicious, flavor-packed cherry tomato pasta recipe that perfect for your end-of-summer tomatoes!
Ingredients
Scale
- 2–3 heads of garlic
- 20–30oz cherry tomatoes*
- 2–4 tablespoons olive oil (sub avocado oil)
- kosher salt
- ground black pepper
- 1/2 lb spaghetti (regular or gluten-free)
- reserved pasta water
- 2–4 tablespoon high-quality olive oil
- parmesan cheese, grated and/or shaved
- fresh basil leaves
Instructions
- Preheat oven to 400 degrees F.
- Prep Roasted Garlic: Cut off the knobby end of a head of garlic, exposing cloves.Place the head of garlic in the middle of large piece of foil or parchment paper with the cut side up. Pour olive oil on top followed by salt and butter on top. Completely wrap up the head of garlic, keeping the cut side up. Place on cookie sheet and place in the oven, middle rack. Cook for 25 minutes or until cloves are soft and spreadable.
- Prep Cherry Tomatoes: Meanwhile, place tomatoes in a medium-sized bowl. Drizzle with Olive oil and toss to coat. Set aside.
- Roast Cherry Tomatoes: After 25 minutes, remove baking sheet from oven. Pour out tomatoes onto the same pan. Season generously with kosher salt and ground black pepper. Place back in oven, middle rack, and let cook 20-30 minutes or until tomatoes start to char and/or burst. Remove baking sheet from oven and let cool slightly.
- Cook Pasta: Meanwhile, cook spaghetti al dente in a Dutch Oven according to package instructions. Reserve 1/2 cup pasta water. Drain and return to Dutch Oven.
- Combine: Remove roasted garlic cloves and add to the Dutch Oven along with the cherry tomatoes. Drizzle with olive oil, add 1/4 cup grated parmesan cheese and add just a splash of the pasta water. Season with kosher salt. Toss to combine.
- Taste + Adjust: Taste and add additional salt and pepper, as desired. Add additional splashes of pasta water as needed if pasta feels dry.
- Serve with lots of fresh grated or shaved parmesan cheese, fresh basil leaves and fresh cracked pepper.
Notes
- Storage: store leftovers in an airtight container in the refrigerator for up to 5 days.
- Cherry Tomatoes: you can really use whatever kind you wish – we used on-the-vine cherry tomatoes for testing this recipe and they turned out so good!
Nutrition
- Serving Size: 6 oz
- Calories: 232
- Sugar: 3 g
- Sodium: 176.8 mg
- Fat: 7.9 g
- Carbohydrates: 35.4 g
- Protein: 6.8 g
- Cholesterol: 0.5 mg