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Spaghetti with Burst Cherry Tomatoes and Olive Oil

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Spaghetti with Burst Cherry Tomatoes and Olive Oil is a quick and flavorful dish that transforms simple ingredients into a stunning meal. Juicy cherry tomatoes burst with sweetness, perfectly complementing al dente spaghetti, all drizzled in high-quality olive oil. This vibrant and visually appealing dish is ideal for busy weeknights or impressing guests at dinner parties. It’s not just about filling your stomach; it’s a celebration of fresh flavors that everyone will love.

Ingredients

Scale
  • 8 oz spaghetti
  • 2 cups cherry tomatoes, halved
  • 4 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • Salt and pepper to taste
  • Fresh basil leaves for garnish

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Place halved cherry tomatoes on the baking sheet, drizzle with 2 tbsp olive oil, and season with salt and pepper. Roast for 20-25 minutes until they burst.
  3. Meanwhile, boil salted water in a large pot. Cook spaghetti according to package instructions until al dente, about 8 minutes.
  4. In a skillet over medium heat, add remaining olive oil and sauté minced garlic until golden brown (about 1 minute).
  5. Drain spaghetti (reserve some pasta water) and mix it with the roasted tomatoes and garlic in the skillet. If needed, add reserved pasta water for desired consistency.
  6. Serve immediately, garnished with fresh basil leaves.

Nutrition

Keywords: - For added flavor, consider tossing in red pepper flakes or using sun-dried tomatoes instead of cherry tomatoes. - Store leftovers in an airtight container in the refrigerator for up to three days; reheat gently with a splash of olive oil or water.

Find it online: https://nrecipes.com/irresistible-spaghetti-with-burst-cherry-tomatoes-recipe/