Spaghetti Aglio e Olio with Roasted Cherry Tomatoes
This dish is a delightful twist on the traditional Italian classic, combining the simplicity of garlic, olive oil, and pasta with the rich sweetness of roasted cherry tomatoes. The tomatoes add bursts of flavor that elevate the dish from a pantry staple to a gourmet experience.
Consider using different types of pasta, like linguine or bucatini, for a unique texture. If fresh cherry tomatoes aren't available, use high-quality canned cherry or plum tomatoes. Add a sprinkle of red pepper flakes for a spicy kick, or toss in some fresh basil or parsley for added freshness.
Perfect for a quick midweek dinner or a leisurely weekend lunch, this dish pairs wonderfully with a side salad or garlic bread. Enjoy it al fresco with a crisp white wine, or serve it as a comforting indoor meal during cooler months.
How to Make It
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1
Preheat the oven to 200°C (400°F).
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2
Place cherry tomatoes on a baking sheet, drizzle with a little olive oil, and season with salt and pepper.
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3
Roast the tomatoes for about 15 minutes until they are soft and slightly charred.
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4
Cook the spaghetti in boiling salted water until al dente, then drain, reserving some pasta water.
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5
While the pasta is cooking, heat olive oil in a large pan over medium heat.
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6
Add sliced garlic to the pan and cook until golden brown, being careful not to burn.
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7
Add the cooked spaghetti to the pan with garlic oil, tossing to coat. Use some reserved pasta water to help mix if needed.
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8
Add roasted tomatoes, red pepper flakes (if using), and chopped parsley, tossing everything together.
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9
Serve topped with grated parmesan cheese, if desired, and additional black pepper.
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