Ingredients

1 tbls kosher salt

8 oz uncooked spaghetti

1/4 cup olive oil

2 pints multicolored cherry tomatoes

4 garlic cloves, thinly sliced

1/2 teaspoon sale

1/4 teaspoon freshly ground pepper

2 oz Parmigiano cheese, shaved

1/4 cup small basil leaves

Preparation

  1. Preheat oven to 450
  2. Cook pasta al dente. Drain reserving 6 tablespoons cooking liquid. Combine cooking liquid and 2 tablespoons oil in a small saucepan. Boil 4 minutes. Add oil mixture to pan with pasta; toss to coat.
  3. WHile pasta cooks, combine remaining 2 tablespoons oil, tomatoes, and garlic on a jellyroll pan, tossing to coat. 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.