Ingredients:

  • 600g cherry tomatoes
  • 30g garlic, smashed
  • 45ml extra virgin olive oil
  • 6g kosher salt
  • 1g cracked black pepper
  • 1g red pepper flakes
  • 450g spaghetti or penne rigate
  • 50g Parmesan cheese, freshly grated
  • 10g fresh basil leaves, torn
  • 15ml fresh lemon juice
  • 30g unsalted butter

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cherry tomatoes and smashed garlic on a large rimmed baking sheet with olive oil, salt, pepper, and red pepper flakes.
  2. Roast for 15–20 minutes until the tomato skins burst and the garlic edges are mahogany-colored.
  3. While vegetables roast, boil a large pot of heavily salted water. Cook pasta until just shy of al dente (1–2 minutes less than package directions).
  4. Reserve 1 cup (240ml) of starchy pasta water before draining the pasta.
  5. Transfer the roasted tomatoes, garlic, and all pan juices directly into the pasta pot or a large bowl.
  6. Add the drained pasta and 1/2 cup of the reserved pasta water. Toss vigorously over medium heat for 2 minutes until the sauce becomes glossy.
  7. Stir in the unsalted butter, Parmesan cheese, lemon juice, and torn basil leaves until well combined and the butter is melted.