Spaghetti with Burst Cherry Tomatoes
Easy
Fairly cheap
Spaghetti with Burst Cherry Tomatoes featuring Cherry or grape tomatoes, Olive oil, Sugar, Garlic cloves. 380 kcal per serving.
Prep
10m
Cook
45m
| Category: | Main Course |
| Seasons |
Ingredients
Ingredients
| 200 g Cherry or grape tomatoes |
| 30 ml Olive oil |
| 10 g Sugar |
| 1 Garlic cloves |
| 0.5 tsp Red chile flakes |
| 1.5 tbsp Fresh oregano (chopped) or dried |
| 80 g Spaghetti |
| 1 pinch Freshly ground pepper |
| 20 g Grated Parmigiano-Reggiano |
Spaghetti with Burst Cherry Tomatoes Directions
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
- In a large bowl, toss cherry tomatoes with 1 tablespoon olive oil, a pinch of salt, and sugar.
- Line a rimmed baking sheet with parchment paper or aluminum foil. Pour the tomatoes onto the sheet and roast for 25 to 35 minutes, until they collapse and skins begin to char.
- While roasting, bring a large pot of water to a boil over high heat and add a pinch of salt.
- Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add garlic and red chile flakes and sauté for about 1 minute.
- Add the roasted tomatoes with their juices and oregano to the skillet. Use a spoon to break up the tomatoes and cook until heated through.
- When the water is rolling, add the spaghetti and stir. Cook according to package instructions for al dente.
- Remove from heat and reserve some of the pasta cooking water, then drain the pasta.
- Add the pasta and about 1 tablespoon of the reserved cooking water to the tomato sauce. Stir and toss to thoroughly coat the spaghetti.
- Add a tablespoon or so of remaining pasta water if the sauce is too dry; drizzle with olive oil and season with salt and pepper to taste.
- Turn the pasta into serving bowls and pass the cheese, if using, at the table.
Nutrition facts
Per Serving
| Kilocalorie: | 380 kcal |
| Fibers: | 4 g |
| Carbs: | 55 g |
| Fat: | 16 g |
| Proteins: | 14 g |
