Spaghetti with Spicy Roasted Grape Tomatoes, Shallots, and Garlic
Servings 2
Equipment
- Large cast iron skillet
- Large pot
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 (reserving ¼ 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, 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 to al dente 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 the pasta water as needed.
- Season with sea salt and freshly cracked pepper, to taste.
- Serve topped with fresh basil and freshly grated Parmesan. Enjoy.