Roasted Cherry Tomato Spaghetti
- 5 tbsp olive oil
- 455 g cherry tomatoes, halved
- kosher salt
- 1 tbsp minced garlic
- 1/2 tsp chili flakes
- 170 g dried spaghetti
- 1/4 grated Parmesan
- 2 tbsp sliced fresh basil
Preheat the oven to 450. Line a rimmed baking sheet with parchment paper. Toss the cherry tomatos with 2 tbsp olive oil and 1/4 tsp salt and spread in a single layer on the baking sheet. Roast the tomatoes until they are browned around the edges and bottom and have shrunk down, about 25 to 30 minutes.
Meanwhile, bring a pot of water to boil and cook pasta according to package instructions. Preserve 2 tbsp of the cooking water before draining.
In a small pot, heat 3 tbsp olive oil over medium-low heat. Add the garlic and chili and cook until garlic begins to simmer in the oil and becomes slightly brown.
Pop the roasted tomatoes off the parchment paper and add them to the pasta. Scrape the garlic oil on top. Add 1 to 2 tbsp of the cooking water, Parmesan and toss gently until the tomatoes release a little juice and the pasta turns a light pink colour. Stir in basil and serve.