This is true comfort food to me. All it needs is a glass of wine, maybe a chocolate chaser, and I am in heaven. I have not a drop of Italian blood in me, but I somehow have the stomach of an italian. I love crusty bread dipped in Olive Oil and Balsamic Vinegar. I adore good Italian Red Wine. And I fall apart over simple pasta dishes like this one.
We’ve had a long summer here in Seattle, so my cherry tomato plant is still producing. That and my little window basil plant make this dish come together in minutes with no planning ahead and trips to the store. I always have a variety of pastas in my pantry, and parmesan, garlic and lemon in my fridge. So, dishes like this one can come together whenever the craving strikes. Which is disturbingly often since I first made this a few months ago.
Pasta with Roasted Tomatoes, Basil and Garlic
adapted from cookinglight.com
- 8 ounces pasta (I recommend spaghetti or fusilli)
- 1/4 cup extra-virgin olive oil, divided
- 2 pints cherry tomatoes
- 4 garlic cloves, thinly sliced
- 1 1/2 + teaspoon kosher salt, divided
- 1/4 + teaspoon freshly ground black pepper
- 2 ounces Parmigiano-Reggiano cheese, shaved
- 1/4 cup small basil leaves
- 1/2 small lemon
- 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. (Side note- resist the urge to rinse your pasta, it washes of the starchy goodness that helps your sauce stick to the pasta. I also don’t ever add olive oil to the cooking water for the same reason.)
- 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, a squeeze of lemon, 1/2 teaspoon salt, and pepper to pasta; toss to coat. Top with plenty of cheese and basil.
- Feel free to taste and adjust. I end up adding more basil and pepper usually because I like a strong flavor.