Ingredients:

  • 2 pints (500g) cherry tomatoes
  • ½ cup (120ml) extra-virgin olive oil
  • 6 cloves (30g) garlic, smashed
  • 1 tsp (5g) kosher salt
  • ½ tsp (2g) black pepper
  • ½ tsp (1g) red pepper flakes
  • 1 lb (450g) pasta
  • ½ cup (50g) grated Parmesan cheese
  • ¼ cup (15g) fresh basil leaves, torn
  • 2 tbsp (30ml) reserved pasta water

Instructions:

  1. Preheat your oven to 400°F (200°C). On the baking sheet, toss the cherry tomatoes, smashed garlic, olive oil, salt, pepper, and red pepper flakes. Spread them in a single layer. Roast for 20–25 minutes until the tomato skins are bursting and the garlic is mahogany-colored.
  2. While the tomatoes roast, bring a large pot of salted water to a boil. Add your pasta and cook until al dente (usually 1–2 minutes less than the package directions). Before draining, scoop out about 1 cup of the starchy pasta water and set it aside.
  3. Transfer the roasted tomatoes and all the oil from the pan directly into the pot with the drained pasta. Use a spoon to gently press down on some of the tomatoes to release their juices. Stir in the Parmesan cheese and 2 tablespoons of reserved pasta water. Toss over low heat for 1 minute until the sauce develops a velvety sheen. Fold in the fresh basil just before serving.