Description
A delicious and fresh pasta dish featuring roasted cherry tomatoes
Ingredients
Scale
- 2 pounds ripe cherry tomatoes (halved or grape tomatoes)
- 4 tablespoons extra virgin olive oil
- 3–4 cloves garlic (minced)
- 2 tablespoons fresh thyme leaves (or 2 tsp dried thyme)
- 2 tablespoons aged balsamic vinegar
- 1 tablespoon granulated sugar
- Salt and pepper
- 1 pound spaghetti (or fettuccini)
- 1 cup fresh basil leaves
- ½ cup shaved parmesan cheese
Instructions
- Preheat the oven to 400°F. Set out a large rimmed baking sheet.
- Rinse and dry the cherry tomatoes. Cut in halves. Then place on the baking sheet. Drizzle the olive oil and balsamic vinegar over the top of the tomatoes. Sprinkle the minced garlic, fresh thyme leaves, and sugar over the tomatoes. Gently toss to coat.
- Spread the tomatoes out in a single layer. Generously sprinkle with salt and pepper.
- Roast in the oven for 30 to 40 minutes, until the tomatoes are very wilted, and the pan juices have started to thicken.
- Serve warm, or refrigerate until ready to use.
- Cook the pasta according to the package instructions. Drain and reserve 1/2 cup of pasta water.
- Once the roasted cherry tomatoes come out of the oven, place the cooked pasta in a large bowl. Pour the cherry tomatoes and juices over the top.
- Add the fresh basil and Parmesan cheese. Toss to coat the pasta in the sauce. If needed, toss in 1/4 cup to 1/2 cup pasta water to loosen up the sauce. (Being careful not to add too much additional liquid.) Serve warm.
Notes
- This dish can be served warm or refrigerated for later use.
- Adjust the amount of pasta water for desired sauce consistency.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 10mg