Spaghetti With Burst Cherry Tomatoes
Serves: 6
Mckayla Mann
1 January 1970
Based on User reviews:
43
Spice
48
Sweetness
44
Sourness
40
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
Directions:
1
Heat the oven to 400 degrees
2
Put the cherry tomatoes, 1 tablespoon of the olive oil, a big pinch of salt, and the sugar in a large bowl and toss to coat the tomatoes well
3
Line a rimmed baking sheet with a piece of parchment paper or aluminum foil
4
Pour the tomatoes onto the baking sheet, place them in the oven, and roast for 25 to 35 minutes, or until they collapse and their skins begin to char
5
Remove the tomatoes from the oven and let them cool slightly
6
Carefully lift the paper and pour the tomatoes and all their roasting juices back into the bowl
7
Bring a large pot of water to a boil over high heat
8
Heat the remaining 1 tablespoon oil in a large skillet over medium heat
9
Add the garlic and red chile flakes and sauté for about 1 minute
10
Add the roasted tomatoes with their juices and the oregano
11
Use a spoon to break up the tomatoes and cook until they are heated through
12
When the water is rolling, add a big pinch of salt, drop in the spaghetti, and stir
13
Cook the pasta according to the package instructions for al dente
14
Remove and reserve some of the pasta cooking water, then drain the pasta
15
Add the pasta and about 1 tablespoon of the reserved cooking water to the tomato sauce
16
Stir and toss to thoroughly coat the spaghetti
17
Add a tablespoon or so of the remaining pasta water if the sauce is too dry or thick; drizzle with olive oil and season with salt and pepper to taste
18
Turn the pasta into a serving bowl or individual bowls and pass the cheese, if using, at the table
19
Heat the oven to 400 degrees
20
Put the cherry tomatoes, 1 tablespoon of the olive oil, a big pinch of salt, and the sugar in a large bowl and toss to coat the tomatoes well
21
Line a rimmed baking sheet with a piece of parchment paper or aluminum foil
22
Pour the tomatoes onto the baking sheet, place them in the oven, and roast for 25 to 35 minutes, or until they collapse and their skins begin to char
23
Remove the tomatoes from the oven and let them cool slightly
24
Carefully lift the paper and pour the tomatoes and all their roasting juices back into the bowl
25
Bring a large pot of water to a boil over high heat
26
Heat the remaining 1 tablespoon oil in a large skillet over medium heat
27
Add the garlic and red chile flakes and sauté for about 1 minute
28
Add the roasted tomatoes with their juices and the oregano
29
Use a spoon to break up the tomatoes and cook until they are heated through
30
When the water is rolling, add a big pinch of salt, drop in the spaghetti, and stir
31
Cook the pasta according to the package instructions for al dente
32
Remove and reserve some of the pasta cooking water, then drain the pasta
33
Add the pasta and about 1 tablespoon of the reserved cooking water to the tomato sauce
34
Stir and toss to thoroughly coat the spaghetti
35
Add a tablespoon or so of the remaining pasta water if the sauce is too dry or thick; drizzle with olive oil and season with salt and pepper to taste
36
Turn the pasta into a serving bowl or individual bowls and pass the cheese, if using, at the table