Pan-Roasted Tomato and Garlic Spaghetti

By cindyandmojo

Ingredients

• 1 tbsp. plus 1/2 tsp. kosher salt, divided
• 8 oz. uncooked spaghetti
• 5 tbsp. olive oil, divided
• 2 pints cherry tomatoes, multicolored if you like
• 4 garlic cloves, thinly sliced
• 1/4 tsp. freshly ground black pepper
• 2-3 oz. parmesan cheese, shaved or grated
• 1/4 cup small basil leaves

Details

Servings 3
Preparation time 5mins
Cooking time 20mins
Adapted from nourish-and-fete.com

Preparation

Step 1

Instructions
Preheat the oven to 450 degrees F (220 degrees C). 
Bring a large pot of water to a boil and add 1 tbsp. salt. Add spaghetti and cook until al dente. Before draining the pasta, reserve about 1/2 cup of the cooking water and set aside. Return drained pasta to the pot.
In a small saucepan, combine 9 tbsp. of the reserved pasta water with 3 tbsp. olive oil, and bring to a rapid boil. Boil for 4 minutes to emulsify the sauce, then add it to the pasta and toss to coat.
While the pasta cooks, combine 2 tbsp. olive oil, tomatoes, and garlic on a rimmed baking sheet, and toss to combine. Bake for about 11 minutes, until tomatoes are lightly browned and just beginning to burst. Add tomato mixture, 1/2 tsp. salt, and pepper to the pasta. Toss again to coat, top with cheese and basil, and serve.