Spaghetti with Spicy Roasted Grape Tomatoes, Shallots, and Garlic
Pam - For the Love of Cooking
large ones halved
more if needed
Crushed red pepper flakes
Sea salt and freshly cracked pepper
cooked per instructions in salted water (retain 1/4 cup cooking water)
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.
Printed from FortheLoveofCooking.net