Ingredients
1 tablespoon sea salt
8 ounces spaghetti
1/4 cup olive oil, divided
2 pints cherry tomatoes
4 garlic cloves, thinly sliced
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 ounces parmesan cheese, shaved
1/4 cup basil leaves
Preparation
Preheat oven to 450°F.
Bring a large pot of water to a boil; add 1 tablespoon salt. Add pasta; cook 10 minutes or until al dente. Drain pasta in a colander over a bowl, reserving 6 tablespoons cooking liquid. Return pasta to pan. Combine reserved cooking liquid and 2 tablespoons oil in a small saucepan; bring to a boil. Boil 4 minutes or until mixture measures 1/3 cup. Add oil mixture to pan with pasta; toss to coat.
While pasta cooks, combine remaining 2 tablespoons oil, tomatoes, and garlic tossing to combine. Bake at 450° for 10 minutes or until tomatoes are lightly browned and begin to burst. Add tomato mixture, 1/2 teaspoon salt, and pepper to pasta; toss to coat. Top with cheese and basil.
Tomatoes, basil, garlic all available at the markets.
