Pasta with Roasted Cherry Tomatoes
A simple pasta dish that I make often and toss with just cherry tomatoes and garlic sauteéd in olive oil while the pasta water is heating up. If you have cherry tomatoes of different colour use them to make a rainbow effect. What could be simpler?
1/2 lb spaghetti
4 tablespoons olive oil
1 basket cherry tomatoes, halved
3 garlic cloves, halved
1/3 cup grated Parmesan or pecorino
1/3 cup basil or parsley, chopped
Bring a large pot of pasta to a boil.
While the water is heating pour the olive oil into a large skillet. Add the garlic and cook a couple of minutes but do not let the garlic brown.
Add the halved cherry tomatoes and cook over medium low heat, stirring occasionally, 3-4 minutes. Turn heat off and set aside.
When the pasta water comes to a full boil add a large pinch of salt. Add the pasta and cook until barley al dente. Drain pasta, reserving a cup of the cooking liquid.
Add the pasta to the skillet with the tomatoes and toss. Drizzle a bit more olive oil over the pasta. If necessary, add some of the pasta cooking water, a tablespoon at a time.
Add the grated cheese and chopped herbs.
Serve immediately, piled into pasta bowls.