Pasta Aglio e Olio with Roasted Cherry Tomatoes

Ingredients

• 180 g Spaghetti
• 4 tbsp Olive oil
• 3 cloves Garlic
• 0.5 tsp Red pepper flakes
• 250 g Cherry tomatoes
• 0.5 tsp Kosher salt(optional)
• 0.25 tsp Black pepper(optional)
• 0.25 cup Fresh parsley
• 1 tbsp Lemon juice(optional)

Instructions

1. 1

   Preheat oven to 220°C / 425°F. Halve the cherry tomatoes and toss with 1 tbsp olive oil, a pinch of salt, and black pepper. Roast 12–15 minutes until blistered and slightly collapsed.

2. 2

   While tomatoes roast, bring a large pot of salted water to a boil. Cook spaghetti until al dente (about 8–10 minutes). Reserve 1/2 cup pasta water, then drain.

3. 3

   In a large skillet over low heat, warm the remaining 3 tbsp olive oil. Add sliced garlic and red pepper flakes and gently cook 1–2 minutes until fragrant (do not brown).

4. 4

   Add drained spaghetti to the skillet and toss to coat, adding splashes of reserved pasta water as needed to make it glossy.

5. 5

   Fold in the roasted cherry tomatoes and toss 1–2 minutes to combine. Turn off heat, stir in parsley and lemon juice (if using), then taste and adjust salt/pepper. Serve immediately.