Roasted Cherry Tomatoes with Angel Hair Recipe

"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!"

Ingredients

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Metric

1 (10 ounce) basket cherry tomatoes, halved

1 tablespoon olive oil

1 teaspoon minced garlic

salt and ground black pepper to taste

4 ounces angel hair pasta

3 basil leaves, cut into thin strips, or more to taste

1 dash red pepper flakes

2 tablespoons fresh grated Parmesan cheese, or to taste (optional)

Prep 20 m

Cook 39 m

Ready In 59 m

Preheat oven to 375 degrees F (190 degrees C).
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.

Per Serving: 287 calories;10.6 g fat;39.8 g carbohydrates;11.2 g protein;4 mg cholesterol;283 mg sodium.Full nutrition
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