Spaghetti with Roasted Tomatoes
serves 2-3
1 pound spaghetti
pasta water (do not drain the pasta)
3 packages of cherry tomatoes (approximately 25-30 tomatoes)
1/3 cup italian bread crumbs
4-5 garlic cloves, 1/2 minced, 1/2 sliced
1 tsp red pepper flakes (more if you like a little kick)
1/2 cup dry white wine
1 tbsp butter (optional)
4 tbsp olive oil
basil leaves (1/2 a bunch)
parmigiano reggiano cheese
salt & pepper
Preheat the oven to 325 degrees.
Half the cherry tomatoes and place in a large bowl. Add salt, pepper, breadcrumbs and 2 tbsp of olive oil. Place on a large baking sheet (either spray with cooking spray or use parchment paper) in a single layer and bake for 60 minutes.
In a large skillet heat 2 tbsp olive oil and butter over low heat. Add the garlic and red pepper flakes and cook for 1 minute. Add white wine and simmer for 3-4 minutes. Add 6-8 large, whole basil leaves. Turn off heat.
When tomatoes are 3/4 done, remove about 15 tomato halves from the oven and add them to the wine mixture. Smash them gently with the back of the spoon. Turn the heat back on and cook the tomatoes in the wine mixture for a few minutes. When the rest of the tomatoes are done add them to the skillet.
When the spaghetti is almost fully cooked (still al dente) add to the skillet. I use thongs for this. It is perfectly fine to bring along whatever pasta water is on the noodles. Also add 3 ladles of the pasta water to the pasta and wine mixture. Stir to combine over low heat for 1-2 minutes. Turn off the heat, add a few fistfuls of cheese to the pasta as well as a ton of torn basil leaves.
(Source: bitchfromtoronto)
