Pasta With Roasted Tomatoes And Garlic

• 1 tablespoon kosher salt
• 8 ounces uncooked spaghetti
• 1/3 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 Parmesan cheese
• 1/3 cup small basil leaves

1. Preheat oven to 450
2. Bring a large pot of water to a boil
3. Add 1 tablespoon of salt
4. Add pasta
5. Cook 10 minutes or until al dente
6. Drain pasta in a colander over a bowl, reserving 6 tablespoons cooking liquid
7. Return pasta to pan
8. Combine reserved cooking liquid and 2 tablespoons oil in a small saucepan, bring to a boil for 4 minutes or until mixture measures 1/3 cup. Add oil mixture to pan with pasta and toss to coat
9. 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.

kosher salt, spaghetti, extra virgin olive oil, tomatoes, garlic, kosher salt, freshly ground black pepper, parmesan cheese, basil

Taken from www.epicurious.com/recipes/member/views/pasta-with-roasted-tomatoes-and-garlic-50189813 (may not work)