Roasted Cherry Tomatoes with Angel Hair

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!

You will need:

• 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)

Instructions:

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.

Prep Time: 20 mins/Cooking Time: 39 mins/ Total Time: 59 mins

Servings: 2

Calories: 287.3