Roasted Cherry Tomato Sauce with Spaghetti

A Gemini generated recipe to use up cherry tomatoes that were starting to wrinkle.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Roast the Tomatoes Preheat your oven to 400°F (200°C). In a bowl, toss the halved cherry tomatoes, sliced garlic, 1/4 cup of olive oil, oregano, red pepper flakes (if using), and a good pinch of salt and pepper. Spread the mixture in a single layer on a baking sheet. Roast for 20-25 minutes, or until the tomatoes are soft, wrinkled, and starting to caramelize. Transfer the entire contents of the baking sheet (tomatoes, oil, and juices) to a saucepan. Use a spoon or potato masher to lightly mash the tomatoes to your desired consistency.

Step 2

Cook and Combine the Spaghetti Bring a large pot of heavily salted water to a rolling boil. Add the 6 ounces of spaghetti and cook until it is just shy of al dente (usually 1-2 minutes less than the package suggests). Crucially, before draining the pasta, scoop out about 1/2 cup of the starchy cooking water and set it aside. Drain the spaghetti and immediately transfer it to the saucepan with the roasted tomato sauce. Place the saucepan over medium-low heat. Add a splash of the reserved pasta water and toss the spaghetti vigorously with the sauce for 60-90 seconds. The starch and oil will combine to form a silky coating that clings to the pasta. Add more pasta water as needed until you achieve that perfect, glossy finish. Stir in the optional butter until melted. Taste and adjust the seasoning one last time. Stir in most of the fresh basil.