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Baked Cherry Tomato and Basil Spaghetti Recipe

Baked Cherry Tomato and Basil Spaghetti recipe


This is a yummy pasta dish with sweet cherry tomatoes and fresh basil. We bake the tomatoes to make them soft. Then we mix them with spaghetti and cheese. It's a warm, tasty meal for dinner.


500 g Cherry Tomatoes
8 Garlic Cloves
320 g Dried Spaghetti
2 Tbsp Unsalted Butter
3 Tbsp Grated Pecorino Cheese
2 Tbsp Extra Virgin Olive Oil
1/2 tsp Sea Salt
1/4 tsp Black Pepper
1/4 cup Fresh Basil Leaves, torn
1/2 cup Pasta Water


Preheat the oven to 200°C.
Place the cherry tomatoes in a baking dish. Peel and thinly slice 4 garlic cloves and sprinkle them over the tomatoes. Drizzle with 1 tablespoon of olive oil and season with 1/4 teaspoon of sea salt. Roast in the oven for 30 minutes until the tomatoes are soft and slightly caramelized.
Meanwhile, cook the spaghetti in a large pot of salted boiling water according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
In a small pan, combine the remaining 4 garlic cloves (thinly sliced) with the remaining 1 tablespoon of olive oil and a pinch of salt. Cook over low heat until the garlic is golden, then remove from heat.
In a large frying pan, melt the butter over medium heat. Add the roasted tomatoes and garlic, cooked spaghetti, pecorino cheese, and half of the reserved pasta water. Toss everything together, adding more pasta water if needed to create a light sauce.
Season with the remaining 1/4 teaspoon of sea salt and 1/4 teaspoon of black pepper. Stir in the fresh basil leaves.
Divide the spaghetti among warm bowls and serve immediately.

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