Description
A simple yet flavorful pasta dish featuring roasted cherry tomatoes and fresh basil, perfect for a light and satisfying meal.
Ingredients
Units
Scale
- 12 oz spaghetti
- 2 cups cherry tomatoes
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup fresh basil leaves, chopped
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Place cherry tomatoes on a baking sheet, drizzle with 2 tablespoons olive oil, and sprinkle with salt and pepper.
- Roast tomatoes for 20–25 minutes, or until they begin to burst and caramelize.
- Meanwhile, cook spaghetti in salted boiling water according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
- In a large skillet, heat 1 tablespoon olive oil over medium heat and sauté the garlic for 1–2 minutes until fragrant.
- Add roasted tomatoes (including juices) to the skillet. Stir in red pepper flakes if using.
- Add cooked spaghetti to the skillet and toss to combine, adding reserved pasta water as needed to create a light sauce.
- Stir in fresh basil and season with additional salt and pepper to taste.
- Serve topped with grated Parmesan cheese if desired.
Notes
- Use whole wheat or gluten-free spaghetti if preferred.
- Add grilled chicken or shrimp for extra protein.
- Fresh mozzarella balls can be added for a creamy texture.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg
