Ingredients
1 tablespoon kosher salt
8 ounces uncooked spaghetti
1/3 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 Parmesan cheese
1/3 cup small basil leaves
Preparation
Preheat oven to 450 Bring a large pot of water to a boil Add 1 tablespoon of 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 for 4 minutes or until mixture measures 1/3 cup. Add oil mixture to pan with pasta and 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, 1/2 teaspoon salt, and pepper to pasta; toss to coat. Top with cheese and basil.
