Spaghetti Aglio e Olio with Roasted Cherry Tomatoes

This Spaghetti Aglio e Olio is a delightful twist on the classic Italian dish, featuring sautéed garlic and olive oil enhanced by the sweetness of roasted cherry tomatoes. The combination creates a harmonious balance of flavors, with a hint of heat from red pepper flakes, making it a comforting yet vibrant meal. This recipe is vegetarian and can easily be made vegan by omitting the cheese.

Ingredients:

• 400g spaghetti
• 6 cloves garlic, thinly sliced
• 100ml extra virgin olive oil
• 1 tsp red pepper flakes
• 300g cherry tomatoes, halved
• Salt, to taste
• Fresh parsley, chopped, for garnish
• Parmesan cheese, grated, for serving (optional)

Instructions:

1. Preheat your oven to 200°C (400°F). Spread the halved cherry tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt. Roast for about 20 minutes until caramelized.
2. Meanwhile, cook the spaghetti in a large pot of salted boiling water according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.
3. In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and sauté until golden, being careful not to burn it.
4. Add the red pepper flakes to the skillet and stir for about 30 seconds to release their flavor.
5. Add the drained spaghetti to the skillet, tossing to coat in the garlic oil. If it seems dry, add some reserved pasta water until you reach your desired consistency.
6. Gently fold in the roasted cherry tomatoes and season with salt to taste.
7. Serve immediately, garnished with chopped parsley and grated Parmesan cheese if desired.