Pasta with Roasted Tomatoes and Garlic |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. 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 |
Directions:
1. Preheat oven to 450°.
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. 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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