Spaghetti with Roasted Tomatoes

This is a great recipe that I turn to whenever I have extra tomatoes kicking around, but it's good enough to go out an buy fresh tomatoes for. Its not so much a recipe as a list of things that go well together, and it's really easy to adapt. Things like capers and roasted or sauteed onions also make great additions.

Ingredients

Spaghetti fresh is best but use what you have around.

Tomatoes - I think cherry or small tomatoes are best for this, but if you have some larger tomatoes that you need to get rid of, go for it, but I would probably cut them into quarters thick slices

As much as garlic as you like – thinly sliced, I would probably use 6 cloves for 1 box of pasta. Some people prefer it smashed or grated.

3 tablespoons nice extra virgin olive oil, plus more for serving

Salt and fresh ground black pepper

Whatever fresh herbs you have like basil or chives (or both!)

Shaved Parmesan, for serving (if you don't have Parmesan, feta is also great)

Directions

Heat oven to ~400° F.
Start cooking your pasta.

Toss the tomatoes and garlic in some olive oil (enough to cover) and salt and pepper on a rimmed baking sheet.

Roast the tomatoes, tossing once, until they begin to burst, 20 to 25 minutes. If you are cooking larger tomatoes wait until they are shriveled, oozing juice and starting to turn gold / brown.

Toss the pasta with the tomatoes and herbs, adding enough oil to make the mixture moist

Serve with Parmesan and salt and pepper to taste 

Image from the Rainy Kitchen