Angel Hair with Roasted Cherry Tomatoes

Sweet cherry tomatoes tossed with capellini pasta, fresh basil, and parmesan cheese 

I make a version of this pasta pretty much every year when cherry tomatoes start showing up at our farmers' market. The tomatoes are so sweet and juicy that I don't need to do much to them to make a great tasting dish. In this recipe, I quickly roast the tomatoes with some olive oil and garlic until they are soft and then toss them with delicate strands of angel hair pasta, freshly torn basil leaves, and a shower of grated parmesan. Roasting the tomatoes concentrates their flavor and brings out even more sweetness in the fruit. It's a simple, quick, and easy meal that will make you think you're spending the summer in Italy.


Related Recipes:
- Heirloom Tomato Caprese Pasta
- Spaghetti with Chunky Cherry Tomato Sauce


Angel Hair Pasta with Roasted Cherry Tomatoes:

• Heat an oven to 400F.
• Meanwhile, toss 1 pint of cherry tomatoes with 3 tbsp. olive oil, 2 sprigs of fresh thyme, 2 minced garlic cloves, and a pinch of salt in a baking dish.
• Roast the tomatoes for 20 minutes, or until very soft. Make sure the garlic doesn't burn.
• While the tomatoes are roasting, bring a large pot of water to a boil and season with salt.
• Remove the tomatoes from the oven and discard the thyme sprigs.
• Add 1/2 lb. of dried angel hair pasta* to the pot of water and cook until al dente, about 2 minutes.
• Drain the pasta, reserving 1 c. of pasta cooking water.
• Add the pasta and some of the water to the dish of tomatoes and toss to combine.
• Check for seasoning and add salt as needed and more pasta water to moisten.
• Garnish with a handful of fresh basil leaves and a sprinkle of grated parmesan cheese.
• Divide onto plates and serve.

Serves two-four

*Also called cappellini.