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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Roasting tomatoes intensifies their sweetness. We also tested this pasta recipe with grated Parmigiano-Reggiano—it's a splurge that makes the difference. Ingredients:
2 pints cherry tomatoes, halved (about 4 cups) |
5 teaspoons extra-virgin olive oil, divided |
1/2 teaspoon salt, divided |
8 ounces uncooked spaghetti |
1/3 cup chopped fresh basil |
1/4 teaspoon freshly ground black pepper |
1/2 cup (2 ounces) ricotta salata cheese, crumbled |
Directions:
1. Preheat oven to 400°.
2. Place tomatoes on a foil-lined baking sheet. Drizzle with 1 teaspoon oil; sprinkle with 1/8 teaspoon salt. Bake at 400° for 20 minutes or until tomatoes collapse.
3. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/3 cup cooking liquid. Return pasta and reserved liquid to pan; stir in tomatoes, remaining 4 teaspoons oil, remaining 3/8 teaspoon salt, basil, pepper, and cheese. Toss well. Serve immediately.
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