Rating: 4.5 stars 4.6
256 Ratings
  • 5 star values: 190
  • 4 star values: 50
  • 3 star values: 10
  • 2 star values: 4
  • 1 star values: 2

This is something I threw together one day when I was faced with an abundance of fresh cherry tomatoes and basil from my garden. Delish!

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Combine tomatoes, olive oil, garlic, salt, and pepper in a bowl until well mixed; spread on a shallow-sided baking sheet.

  • Bake in the preheated oven until tomatoes are soft and wrinkled, 25 to 30 minutes.

  • Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain; reserving a small amount of cooking water.

  • Spoon tomatoes with their juices into a small saucepan; add basil and red pepper flakes. Mix in reserved cooking water to thin tomato mixture to desired consistency. Cook and stir over low heat until warmed, about 5 minutes; stir in pasta. Top with Parmesan cheese before serving.

Cook's Notes:

Grape tomatoes can be substituted for cherry tomatoes.

Chicken stock can be used instead of pasta water to thin tomatoes.

Nutrition Facts

287 calories; protein 11.2g; carbohydrates 39.8g; fat 10.6g; cholesterol 4.4mg; sodium 283.4mg. Full Nutrition
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