Pasta With Roasted Tomatoes And Garlic
- 1 tbls kosher salt
- 8 oz uncooked spaghetti
- 1/4 cup olive oil
- 2 pints multicolored cherry tomatoes
- 4 garlic cloves, thinly sliced
- 1/2 teaspoon sale
- 1/4 teaspoon freshly ground pepper
- 2 oz Parmigiano cheese, shaved
- 1/4 cup small basil leaves
- 1. Preheat oven to 450
- 2. Cook pasta al dente. Drain reserving 6 tablespoons cooking liquid. Combine cooking liquid and 2 tablespoons oil in a small saucepan. Boil 4 minutes. Add oil mixture to pan with pasta; toss to coat.
- 3. WHile pasta cooks, combine remaining 2 tablespoons oil, tomatoes, and garlic on a jellyroll pan, tossing to coat. 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, olive oil, tomatoes, garlic, sale, freshly ground pepper, basil
Taken from www.epicurious.com/recipes/member/views/pasta-with-roasted-tomatoes-and-garlic-50188853 (may not work)