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.
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
How to Make It
Preheat oven to 450°.
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.
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.
I thought this was delicious and loved the freshness. The only problem I had was with the garlic. How do you roast garlic cut into thin slices for 11 minutes at 450 degrees without burning it? Thankfully, I trusted my nose and pulled the garlic out after 2 minutes. Some of the garlic was already starting to burn. I added it back in while tossing the pasta with the rest of the ingredients. I'm surprised nobody else has mentioned this. Will definitely make it again.
Used our garden cherry tomatoes. Nice, easy, simple ingredients. I did add half a chopped onion - pan roasted for 4 minutes, then added the tomatoes for 6 and then the garlic for the last 6. Perfect. Would make again.
This was delicious, pretty on the plate, and full of good flavors. And finally, a CL recipe that uses enough oil, cheese and salt!! We loved everything about this. It was easy to prepare, used readily available ingredients, was versatile, and of course, truly delicious. I used suggestions from other reviewers, both about watching that the garlic didn't burn, and about adding onions to the roasting tomatoes. We thought afterwards that some yellow or orange bell peppers might be a nice addition as well. The only changes I made to the recipe were adding the onions and using basil-infused olive oil (and maybe I cheated a little on the amount of cheese...) The fresh basil and shaved parmesan added a lot of flavor. We would definitely serve this for casual company and regularly for ourselves, especially when those wonderful cherry tomatoes are in season. Highly recommended.
As mentioned above, this recipe lends itself to adding different on-hand vegetables. I used Campari tomatoes sliced in half, yellow & zucchini squash as well as asparagus. I also used Mushroom-Sage flavored Olive Oil by Branch & Vine and served over Angel-Hair pasta. My husband & I thoroughly enjoyed this recipe. As he said, "It's a Keeper!"
This recipe was absolutely delicious! And tasted so fresh. I added a few extras. Along with roasting the tomatoes and garlic, I added onion and zuchinni. I did not have fresh basil, so added dried. A quick and fresh pasta dish. Will definitely add this to my list of make agains!!