Ingredients
Scale
- 1 pound spaghetti
- 2 pints cherry tomatoes
- 1 head of garlic
- 1/2 cup olive oil
- 1/4 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Red pepper flakes (optional)
Instructions
- Preheat the oven to 400°F (200°C). Slice the top off the head of garlic and place the garlic and cherry tomatoes on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 30-40 minutes until tomatoes are blistered and garlic is soft.
- While roasting, bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions until al dente, reserving about 1 cup of pasta water before draining.
- Once garlic is cool enough, squeeze the roasted cloves into a large bowl. Add roasted cherry tomatoes and mash lightly with a fork.
- Drain the pasta and add it to the bowl with the tomato and garlic mixture. Toss to combine, adding reserved pasta water gradually until you reach the desired consistency. Stir in fresh basil and Parmesan, seasoning with salt, pepper, and red pepper flakes as desired.
Notes
- For extra flavor, add a splash of white wine to the mixture.
- Use different pasta types like penne or fusilli for a twist.
- Add grilled chicken or shrimp for additional protein.
- Stir in ricotta or mascarpone for a creamier sauce.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting, Boiling
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450 Kcal
- Sugar: 4g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 10mg