This recipe has become a favourite of mine this summer as the cherry tomatoes in the garden started to ripen. I have made it with spaghettini, but you really could use any other very thin pasta noodles – spaghetti, bucatini, capellini, etc. Simple and easy, it is a nice and light, which makes it perfect for a summer weeknight meal or lazy fall weekend dinner.
9x13in pan of cherry tomatoes, in a single layer (approx 4 cups)
1/4 cup olive oil
1/2 tsp thyme
1/4 tsp garlic powder
250g spaghettini (sub for gluten free pasta for gluten free)
1 cup basil
1/3 cup parmesan, shredded (optional)
Salt and pepper to taste
Preheat the oven to 425F. In an even layer, arrange the tomatoes in a single layer. Drizzle the oil over the tomatoes even and toss to ensure they are coated. Add the thyme and season with salt and pepper. Place in the oven and bake for 20-30 mins or until the tomatoes start to wrinkle.
Meanwhile, bring a large pot of water to a boil and season with salt. Place the pasta in the boiling water and cook until al dente.
Once the tomatoes are roasted, add the garlic powder and oregano. Season with salt and pepper to taste. Drain the pasta and add in the tomato mixture. Toss to coat the pasta.
Add the basil and cheese to serve.