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Balsamic Roasted Cherry Tomatoes with Pasta

This dish features cherry tomatoes roasted with balsamic vinegar until blistered and caramelized, creating a sweet and tangy flavor that infuses the dish. The roasted tomatoes are then tossed with cooked pasta, resulting in a vibrant, glossy plate with tender tomato skins and a flavorful balsamic glaze coating each bite.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cherry tomatoes preferably ripe and firm
  • 2 tablespoons balsamic vinegar for roasting the tomatoes
  • 12 oz spaghetti or pasta of choice preferably al dente
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • to taste salt and freshly ground black pepper
  • fresh basil for garnish

Equipment

  • Baking sheet
  • Large pot
  • Mixing bowl

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the cherry tomatoes evenly on a baking sheet, then drizzle with 2 tablespoons of balsamic vinegar. Toss gently to coat the tomatoes in the vinegar and spread them out in a single layer. Roast for about 20-25 minutes until the skins are blistered and the tomatoes have released their juices, filling the oven with a sweet, caramelized aroma.
  2. While the tomatoes are roasting, cook your pasta in a large pot of boiling, salted water according to package instructions until al dente. Drain and set aside, reserving a little pasta water if needed to loosen the sauce.
  3. In a large mixing bowl, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Be careful not to burn the garlic—just until it turns golden and releases a rich aroma.
  4. Add the roasted tomatoes and their juices to the garlic mixture. Gently fold to combine, allowing the roasted tomatoes to break down slightly and release more flavor. Cook for 2-3 minutes until heated through and fragrant.
  5. Toss the cooked pasta into the skillet with the roasted tomatoes, adding a splash of reserved pasta water if the mixture is too thick. Mix gently to coat the noodles evenly with the tomato and balsamic mixture. Season with salt and freshly ground black pepper to taste.
  6. Garnish with fresh basil leaves, torn or chopped as desired, for a burst of herbal freshness. Serve immediately with an extra drizzle of olive oil if preferred.

Notes

For an extra layer of flavor, sprinkle some grated Parmesan cheese on top before serving.