Description

A quick and easy summer-time dish that is light and vegetarian too!

Ingredients

• 2 lbs. small cherry tomatoes
• 2 cloves garlic, finely chopped
• 3/4 tbl. extra-virgin olive oil
• Sea salt and freshly ground black pepper
• 2 tsp. red pepper flakes
• 6 to 8 large basil leaves, chiffonade
• 1 lb. fresh spaghetti
• Top with your favorite cheese.

Steps

1. Bring a large pot of cold, salted water to a boil for the pasta.
2. Heat a convection oven to 350 degrees. On a baking sheet, toss the tomatoes and the garlic with two tablespoons of the olive oil until coated. Season with salt and pepper. Spread in a single layer and bake until the tomatoes are beginning to brown but are still juicy, about 20 minutes (25 minutes in standard oven).
3. While the tomatoes cook, pour the remaining 2/3 tablespoons of olive oil in deep round pan. Add half of basil, garlic and red pepper flakes. When the tomatoes are cooked, start the pasta: Add the spaghetti to the boiling water and cook until al dente.