Pasta with Roasted Tomatoes and Garlic

Cooking Light 11 points plus Yield: Serves 4 (serving size: about 1 cup) Hands-on:4 Minutes Total:35 Minutes

Pasta with Roasted Tomatoes and Garlic
Pasta with Roasted Tomatoes and Garlic

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

Ingredients

  • 1

    tablespoon kosher salt

  • 8

    ounces uncooked spaghetti

  • 1/4

    cup extra-virgin olive oil, divided

  • 2

    pints multicolored cherry tomatoes

  • 4

    garlic cloves, thinly sliced

  • 1/2

    teaspoon kosher salt

  • 1/4

    teaspoon freshly ground black pepper

  • 2

    ounces Parmigiano-Reggiano cheese, shaved

  • 1/4

    cup small basil leaves

Directions

1. Preheat oven to 450°. 2. Bring a large pot of water to a boil; add 1 tablespoon salt. Add pasta; cook 10 minutes or until al dente. Drain pasta in a colander over a bowl, reserving 6 tablespoons cooking liquid. Return pasta to pan. Combine reserved cooking liquid and 2 tablespoons oil in a small saucepan; bring to a boil. Boil 4 minutes or until mixture measures 1/3 cup. Add oil mixture to pan with pasta; toss to coat. 3. While pasta cooks, combine remaining 2 tablespoons oil, tomatoes, and garlic on a jelly-roll pan, tossing to combine. Bake at 450° for 11 minutes or until tomatoes are lightly browned and begin to burst. Add tomato mixture, 1/2 teaspoon salt, and pepper to pasta; toss to coat. Top with cheese and basil.

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