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Spaghetti with Spicy Roasted Grape Tomatoes, Shallots, and Garlic

Spaghetti with Spicy Roasted Grape Tomatoes, Shallots, and Garlic

This is my new go-to pasta. Roasted grape tomatoes, shallots, and garlic tossed with spaghetti topped with freshly cracked black pepper and freshly grated parmesan cheese. Simple. Easy. Delicious. The tomatoes, shallots, and garlic slivers sweeten while they roast while the crushed red pepper flakes give them a nice kick. I seriously can’t wait to make and eat this pasta again.

Spaghetti with Spicy Roasted Grape Tomatoes, Shallots, and Garlic

How to Make Spaghetti with Spicy Roasted Grape Tomatoes, Shallots, and Garlic

Preheat the oven to 400 degrees.

Place the tomatoes, sliced shallot, and garlic slivers together in a cast iron skillet or baking dish. Season with olive oil then season with crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste. Toss to coat evenly.

Spaghetti with Spicy Roasted Grape Tomatoes, Shallots, and Garlic

Place the cast iron skillet into the oven and roast for 15-20 minutes, gently tossing with a spatula halfway through roasting.

While the tomatoes are roasting, cook the spaghetti in salted boiling water, per instructions. Drain the pasta making sure to keep 1/4 cup of the pasta cooking water.

Remove the tomatoes from the oven. Add the drained spaghetti to the tomatoes and a bit of the pasta water; toss to coat evenly. Season with sea salt and freshly cracked pepper, to taste. Serve topped with fresh basil and freshly grated Parmesan. Enjoy.

Spaghetti with Spicy Roasted Grape Tomatoes, Shallots, and Garlic

Spaghetti with Spicy Roasted Grape Tomatoes, Shallots, and Garlic

Spaghetti with Spicy Roasted Grape Tomatoes, Shallots, and Garlic

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Main
Cuisine: Italian
Servings: 2
Author: Pam - For the Love of Cooking

Ingredients

  • 1 cup grape tomatoes large ones halved
  • 1 shallot sliced thinly
  • 1 clove of garlic sliced thinly
  • 1 tbsp olive oil more if needed
  • Crushed red pepper flakes to taste
  • Sea salt and freshly cracked pepper to taste
  • 4 oz spaghetti cooked per instructions in salted water (retain 1/4 cup cooking water)
  • Fresh basil chopped
  • Parmesan freshly grated

Instructions

  • Preheat the oven to 400 degrees.
  • Place the tomatoes, sliced shallot, and garlic slivers together in a cast iron skillet or baking dish.
  • Season with olive oil then season with crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste. Toss to coat evenly.
  • Place the cast iron skillet into the oven and roast for 15-20 minutes, gently tossing with a spatula halfway through roasting.
  • While the tomatoes are roasting, cook the spaghetti in salted boiling water, per instructions.
  • Drain the pasta making sure to keep 1/4 cup of the pasta cooking water.
  • Remove the tomatoes from the oven.
  • Add the drained spaghetti to the tomatoes and a bit of the pasta water.
  • Season with sea salt and freshly cracked pepper, to taste.
  • Serve topped with fresh basil and freshly grated Parmesan. Enjoy.
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5 Comments

  1. Looks very good Pam and I’ve never seen a skillet like that.

  2. Ooooohhhhhh this does sound good. I can’t wait until tomato season is here!

  3. This was delicious, I can’t wait to make it again!