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Butter Roasted Cherry Tomato Pasta
Butter Roasted Cherry Tomato Pasta
- Recipe Submitted by maryjosh on 03/18/2019
Ingredients List
- 5 tablespoons unsalted butter, cubed
- 2 garlic cloves (with skins on), lightly smashed
- 2 sprigs thyme
- 1 1/2 pounds cherry tomatoes
- 8 ounces spaghetti
- 2 tablespoons extra virgin olive oil
- salt and pepper to taste
- fresh basil leaves
- freshly grated Parmesan
Directions
1. Preheat oven to 375˚F.
2. Spread butter, garlic and thyme along bottom of a shallow baking dish and top with tomatoes. Season with salt and pepper.
3. Place tomatoes into the oven and roast for 10 minutes. Remove from oven and spoon melted butter over tomatoes, garlic and thyme. Place tomatoes back into the oven for another 20 minutes or until tomato skins have begun to shrivel and the tomatoes themselves have slightly burst.
4. While tomatoes roast, fill a large pot with water and bring to a boil.
5. Add a small handful of salt, followed by the pasta and cook until al dente. Drain into a colander, reserving 1/2 cup of the pasta liquid.
6. Remove tomatoes from oven and discard thyme sprigs and any tomato stems. Carefully peel garlic and mince. Add garlic back to tomatoes and toss together along with all the juices in the pan.
7. Place a large skillet over medium-high heat. Add oil and a third of the tomatoes (with the juices).
8. Add pasta to the skillet and toss together for a few minutes. Season with salt and pepper.
9. Pour reserved pasta water into the skillet and cook until liquid has evaporated.
10. Transfer pasta to a platter and top with remaining tomato mixture (along with juices).
11. Top with fresh basil leaves and loads of freshly grated Parmesan. Serve.
2. Spread butter, garlic and thyme along bottom of a shallow baking dish and top with tomatoes. Season with salt and pepper.
3. Place tomatoes into the oven and roast for 10 minutes. Remove from oven and spoon melted butter over tomatoes, garlic and thyme. Place tomatoes back into the oven for another 20 minutes or until tomato skins have begun to shrivel and the tomatoes themselves have slightly burst.
4. While tomatoes roast, fill a large pot with water and bring to a boil.
5. Add a small handful of salt, followed by the pasta and cook until al dente. Drain into a colander, reserving 1/2 cup of the pasta liquid.
6. Remove tomatoes from oven and discard thyme sprigs and any tomato stems. Carefully peel garlic and mince. Add garlic back to tomatoes and toss together along with all the juices in the pan.
7. Place a large skillet over medium-high heat. Add oil and a third of the tomatoes (with the juices).
8. Add pasta to the skillet and toss together for a few minutes. Season with salt and pepper.
9. Pour reserved pasta water into the skillet and cook until liquid has evaporated.
10. Transfer pasta to a platter and top with remaining tomato mixture (along with juices).
11. Top with fresh basil leaves and loads of freshly grated Parmesan. Serve.
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