Spaghetti is one of our favorite dishes to make. It’s a staple in almost every college dorm room environment. Primarily because it is pretty easy and inexpensive to make. We bring to you a pretty unique recipe that uses roasted cherry tomatoes for the sauce versus buying canned tomato sauce. The basil leaves give the dish an extra kick. Avoid the cheese to stay on the healthy end. Try it out and let us know what you think.
- 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) (avoid if possible)
- 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.
Recipe & Image: AllRecipes