Spaghetti with Roasted Tomatoes

Ingredients

• 45mL olive oil
• 5 garlic cloves, thinly sliced
• 10mL tomato paste
• salt and pepper
• 5mL sugar
• 1mL red pepper flakes
• 800g cherry tomatoes
• 450g dry spaghetti
• 125mL coarsely chopped basil
• 125mL freshly grated parmesan

Procedure

1. Adjust oven rack to middle position and preheat to 500F.
2. Whisk together 30mL oil, garlic, tomato paste, 7.5mL salt, sugar, 1mL pepper, and pepper flakes together in a bowl.
3. Toss tomatoes with mixture.
4. Line rimmed baking sheet with parchment paper. Transfer tomatoes to a single layer, clumped at the middle of the sheet, and scrape any remaining sauce from the bowl overtop.
5. Bake until tomatoes are blistered, ~20 minutes.
6. Meanwhile, bring water to a boil on the stovetop and cook pasta al dente. Reserve 250mL of cooking water when draining pasta.
7. Add basil, roasted tomato mixture, 125mL pasta water, and remaining oil to the pasta and toss to combine. Adjust consistency as needed with remaining pasta water and season with salt and pepper to taste.
8. Serve topped with parmesan.