Roasted Cherry Tomato Pasta
Spaghetti with oven roasted cherry tomatoes, garlic and basil
Ingredients
- 250 gm spaghetti
- 1 tbsp olive oil
- 3 garlic cloves finely chopped
- ½ tsp red chilly flakes
- Few basil leaves chopped
- Salt and pepper to taste
- Grated cheese
To roast
- 250 gm cherry tomatoes halved
- 2 tbsp olive oil
- 1 tsp dried mixed herbs
- Salt and pepper to taste
Instructions
- Preheat the oven to 190 °C | 375 °F. Line a baking tray with aluminum foil.
- In a bowl, toss the cherry tomatoes, olive oil, mixed herbs, salt and pepper. Place the tomatoes on the baking sheet. Bake for 15-20 minutes or until the tomatoes are soft.
- Meanwhile cook the pasta according to the instructions given in the packet. Rinse under cold water and drain water completely.
- Heat 1 tbsp oil in a pan and add garlic. Fry till they start to change color. Add the red chilly flakes and fry for a minute.
- Add the pasta, roasted tomatoes along with the oil and juices, basil, salt and pepper.
- Mix everything gently and cook for another 1-2 minutes. Serve with grated cheese.
Notes
- I have used spaghetti here, but you can use angel hair or fettuccine. Since there is not much sauce, thin pasta works well.
- Instead of mixed herbs, you can use just any one herb or even fresh herbs.