Cherry Tomato Pasta

By spend with pennies

Ingredients

6 cups cherry tomatoes (halved, or grape tomatoes)
4 cloves garlic (minced)
3 tablespoons olive oil
2 tablespoons balsamic vinegar
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt (or to taste)
¼ teaspoon black pepper (or to taste, freshly ground)
16 ounces spaghetti (or long pasta of your choice)
¼ cup thinly sliced fresh basil leaves
â…" cup shredded Parmesan cheese

Prep Time15mins
Cook Time20mins
Servings4

Instructions

Preheat the oven to 425°F.

To a large-rimmed baking sheet, add the tomatoes, garlic, oil, balsamic vinegar, oregano, basil, salt, and black pepper. Toss well to combine.

Roast the tomatoes for 15 minutes. Turn the broiler on to high and broil the tomatoes for 1-2 minutes or until they begin to brown a little bit on the edges.

Meanwhile, in a large pot of boiling salted water, cook pasta until tender but firm (al dente). Reserve ¼ cup of pasta water. Drain the pasta, do not rinse.

Transfer the pasta to a large bowl. Add the tomatoes with all the pan juices and toss well to combine, adding pasta water if needed.

Garnish with fresh herbs and Parmesan and serve.