Spaghetti with Spicy Roasted Grape Tomatoes, Shallots, and Garlic

This spaghetti with spicy roasted grape tomatoes, shallots, and garlic recipe 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. This cherry tomato pasta pairs nicely with a Caesar salad and crusty roasted garlic bread.

Spaghetti with Spicy Roasted Grape Tomatoes, Shallots, and Garlic

Ingredients:

• 1 cup grape or cherry 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 ¼ cup cooking water)
• Fresh basil, chopped
• Parmesan, freshly grated

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, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste. Toss to coat evenly.

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

While the tomatoes are roasting, cook the spaghetti in a large pot of well-salted boiling water according to the package instructions.

Drain the pasta, reserving ¼ 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.