Ingredients:
- 1 pound cherry tomatoes, halved
- 4 tablespoons olive oil, divided
- Salt and black pepper, to taste
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (adjust to your spice preference)
- 8 ounces angel hair pasta
- 1/4 cup fresh basil leaves, torn
- Grated Parmesan cheese, for serving
Instructions:
1. Roast the Cherry Tomatoes:
- Preheat your oven to 400°F (200°C).
- In a baking dish, toss the halved cherry tomatoes with 2 tablespoons of olive oil.
- Season with salt and black pepper to taste.
- Roast the tomatoes in the preheated oven for 15-20 minutes or until they start to blister and release their juices.
2. Cook the Pasta:
- While the tomatoes are roasting, bring a large pot of salted water to a boil.
- Add the angel hair pasta and cook according to the package instructions until it's al dente.
- Drain the pasta and set it aside.
3. Make the Garlic Oil:
- In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat.
- Add the minced garlic and red pepper flakes. Sauté for about 1-2 minutes until the garlic is fragrant but not browned.
4. Combine Pasta and Tomatoes:
- Add the roasted cherry tomatoes, including any juices in the baking dish, to the skillet with the garlic oil.
- Stir everything together and let it cook for an additional 2-3 minutes to combine the flavors.
5. Toss with Angel Hair:
- Add the cooked angel hair pasta to the skillet with the tomato mixture.
- Toss the pasta and tomatoes together until they are well combined.
6. Finish and Serve:
- Tear the fresh basil leaves and sprinkle them over the pasta.
- Drizzle with a bit more olive oil if desired.
- Serve the roasted cherry tomatoes with angel hair pasta hot, garnished with grated Parmesan cheese.
7. Enjoy!
- This dish is a celebration of the sweet, roasted cherry tomatoes that burst with flavor. The angel hair pasta provides a delicate and satisfying base for this simple yet delicious meal. Serve it as is or with a side salad for a complete dinner.