Ingredients
- 2 pints cherry or grape tomatoes, rinsed and dried (enough to fill the bottom of a 9x13 baking dish)
- 5-6 cloves garlic, peeled
- 1/2 tsp. crushed red pepper flakes
- 1 tsp. salt
- 1/2 tsp. black pepper
- 4-5 tbsp. butter, cut into small cubes
- 1 lb. linguine
- 1 c. reserved cooking liquid
- 1 large handful basil leaves, julienned
- Parmesan, for serving
Preparation
Step 1
Instructions
Preheat the oven to 375°.
In a 9x13" baking dish, dump the tomatoes. Place garlic evenly throughout the dish.
Sprinkle the top with red pepper flakes, salt, and pepper. Dot the top with the butter.
Roast for 35-40 minutes, until the tomatoes are bursting and bubbling.
In the meantime, bring a large pot of salted water to a boil. Cook the linguine according to package directions, about 10-12 minutes. Reserve 1 c. of the cooking liquid.
Use a potato masher to mash the tomatoes and garlic, combining everything into a sauce. (Be careful! Wear an apron and/or don't wear white! This can get messy.)
Strain the linguine and return to the pot.
Pour the crushed tomatoes over the linguine and toss. Gradually add the cooking liquid until the sauce becomes your desired consistency.
Carefully toss in the julienned basil. Check the seasoning and adjust as necessary.
Serve in a big pasta bowl and top with loads of Parmesan