Pasta with Roasted Tomatoes and Garlic

Photo: Nigel Cox; Styling: Cindy Barr

Principles 13 & 20: Height-of-summer tomatoes burst with flavor and need little embellishment to create a spectacular dish. Churning the oil into boiling liquid emulsifies the mixture, yielding a creamy sauce that coats.

Yield: Serves 4 (serving size: about 1 cup)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 4 Minutes
Total: 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 417
  • Fat: 18.4g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 11.1g
  • Polyunsaturated fat: 2g
  • Protein: 14.1g
  • Carbohydrate: 49.8g
  • Fiber: 3.7g
  • Cholesterol: 10mg
  • Iron: 2.6mg
  • Sodium: 599mg
  • Calcium: 205mg

Ingredients

  • 1 tablespoon kosher salt
  • 8 ounces uncooked spaghetti
  • 1/4 cup extra-virgin olive oil, divided
  • 2 pints multicolored cherry tomatoes
  • 4 garlic cloves, thinly sliced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 ounces Parmigiano-Reggiano cheese, shaved
  • 1/4 cup small basil leaves

Preparation

  1. 1. Preheat oven to 450°.
  2. 2. Bring a large pot of water to a boil; add 1 tablespoon salt. Add pasta; cook 10 minutes or until al dente. Drain pasta in a colander over a bowl, reserving 6 tablespoons cooking liquid. Return pasta to pan. Combine reserved cooking liquid and 2 tablespoons oil in a small saucepan; bring to a boil. Boil 4 minutes or until mixture measures 1/3 cup. Add oil mixture to pan with pasta; toss to coat.
  3. 3. While pasta cooks, combine remaining 2 tablespoons oil, tomatoes, and garlic on a jelly-roll pan, tossing to combine. 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.
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