Roasted Garlic, Fresh Cherry Tomato Garlic Pasta
Sun kissed sweet basil, juicy vine ripened cherry tomatoes, and garlic are the stars in this delicious, quick and easy pasta dish.
Equipment
- oven safe skillet
Ingredients
- 1 lb spaghetti, cooked al dente, according to package directions
- 3-4 cups cherry tomatoes
- ¼ cup basil leaves, chopped
- 3-4 cloves garlic, peeled and cut in half
- olive oil
- 1 cup parmesan cheese, freshly grated
- salt & pepper
Instructions
- Preheat oven to 425°F.
- In a large cast iron skillet, heat 2 tablespoons olive oil over medium heat.
- Once oil is hot, add cherry tomatoes and garlic to the pan. Cook, stirring often until tomatoes and garlic are hot, about 2-3 minutes.
- Place skillet in the preheated oven and bake until tomatoes are soft and garlic is roasted, about 10-15 minutes.
- While tomatoes and garlic are in the oven, cook the spaghetti in a large pot of salted water until al dente. Drain and set aside.
- Transfer skillet from the oven back to the stove. Use a potato masher to mash the tomatoes and garlic together making a chunky, rustic sauce.
- Turn heat back on to medium and season sauce with salt and pepper.
- Add the cooked pasta to the pan. Add a couple tablespoons olive oil and toss to coat the pasta with the sauce.
- Stir in Shredded Parmesan cheese and stir until cheese melts.
- Add some pasta water to the skillet if sauce is too dry.
- Add chopped basil and toss to combine.
- To serve, place pasta onto a plate and top with a glug of olive oil, freshly cracked black pepper, and a sprinkle of shredded Parmesan cheese.
- Garnish with sprigs of basil if desired.