Ingredients:

  • 2 lbs cherry tomatoes
  • 6 cloves garlic
  • 1/3 cup extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 1 lb dried pasta (spaghetti or rigatoni)
  • 1/2 cup fresh basil leaves
  • 1/2 cup parmesan cheese

Instructions:

  1. Preheat oven to 400°F (200°C). On a large rimmed sheet pan, toss cherry tomatoes and smashed garlic with olive oil, salt, pepper, and red pepper flakes. Spread in a single layer and roast for 20–25 minutes until tomatoes have burst and garlic is golden.
  2. Bring a large pot of heavily salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of starchy pasta water before draining.
  3. Transfer the roasted tomatoes and all pan juices directly into the pot with the drained pasta. Stir in torn basil and grated Parmesan cheese.
  4. Toss ingredients together over low heat, adding reserved pasta water one tablespoon at a time until the sauce becomes a glossy, cohesive glaze.