A simple yet flavorful recipe using summer cherry tomatoes, garlic, and pasta. This dish highlights the deliciousness of roasted tomatoes and can be served with optional burrata and basil.
1: Preheat oven to 425°F. Toss the tomatoes with the garlic, oil, and season well with salt and pepper.
2: Roast tomatoes and garlic for 20 minutes, tossing every 5 minutes to avoid burning.
3: Cook your pasta according to directions on box while tomatoes are roasting. Recommend salting your pasta water and cooking to al dente. Before draining pasta, reserve 1/2 cup of the pasta water.
4: In a skillet over medium-low heat, add olive oil, lemon juice, tomato paste, red pepper flakes, and salt and pepper. Stir to combine, then pour in reserved pasta water. Let cook for 1-2 minutes.
5: Stir in the roasted tomatoes and all of the juices/oil from the pan. Let cook for 1 minute, then toss with your pasta.
6: Add extra pasta water as needed to thin out the sauce. Top with burrata and basil (optional); serve and enjoy!
