Spaghetti Marinara with a Twist

This Spaghetti Marinara recipe combines traditional Italian flavors with a creative twist, featuring roasted cherry tomatoes and fresh basil. The dish is vibrant, with a perfect balance of acidity from the tomatoes and sweetness from the red sauce, making it a delightful meal for any pasta lover. It's vegetarian and can easily be made vegan, appealing to a wide range of dietary preferences.

Ingredients:

• 15 oz red sauce
• 12 oz spaghetti
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil leaves for garnish
• Grated Parmesan cheese (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. On a baking sheet, toss the halved cherry tomatoes with 1 tablespoon of olive oil, salt, pepper, and oregano. Roast in the oven for about 15-20 minutes until they are caramelized.
3. While the tomatoes are roasting, cook the spaghetti according to package instructions until al dente. Drain and set aside.
4. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
5. Stir in the red sauce and red pepper flakes (if using), bringing it to a simmer. Let it cook for about 5 minutes to meld the flavors.
6. Add the cooked spaghetti to the sauce, tossing to coat evenly. Gently fold in the roasted cherry tomatoes.
7. Serve hot, garnished with fresh basil leaves and grated Parmesan cheese if desired.