It’s still scorching outside, but all I want are sweet tomatoes paired with ALL the carbs. I love this recipe because it’s so simple, so it’s a great weeknight meal, plus the butter roasted tomatoes can be used for anything, not just pasta. You can also spoon some over grilled fish or chicken, cool them down and toss them into a salad…or even use them as a hot or cold soup topper/mix-in. It’s also a good way to use up lots of tomatoes if you find yourself with too many to finish. The hubs and I have a handful of cherry tomato plants in our yard and we’ve had super fresh and sweet tomatoes on hand for the last couple of months, which has been awesome, but with just the two of us the roughly 2 quarts a day or every other day we get from our plants are a little overwhelming at times….even after fishing a bunch out to neighbors.
The roasted tomatoes will also last a few days stored in the fridge, in an airtight container (roughly 4 to 5 days), so you can use them throughout the week in whatever you want! Oh! They’re also fantastic on top of crostini with a little fresh basil and shaved parmesan…just saying. :) Enjoy! xx, Jenny
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Butter Roasted Cherry Tomato Pasta
- 5 tablespoons unsalted butter, cubed
- 2 garlic cloves (with skins on), lightly smashed
- 2 sprigs thyme
- 1 ½ pounds cherry tomatoes
- 8 ounces spaghetti
- 2 tablespoons extra virgin olive oil
- salt and pepper to taste
- fresh basil leaves
- freshly grated Parmesan
- Preheat oven to 375˚F.
- Spread butter, garlic and thyme along bottom of a shallow baking dish and top with tomatoes. Season with salt and pepper.
- Place tomatoes into the oven and roast for 10 minutes. Remove from oven and spoon melted butter over tomatoes, garlic and thyme. Place tomatoes back into the oven for another 20 minutes or until tomato skins have begun to shrivel and the tomatoes themselves have slightly burst.
- While tomatoes roast, fill a large pot with water and bring to a boil.
- Add a small handful of salt, followed by the pasta and cook until al dente. Drain into a colander, reserving ½ cup of the pasta liquid.
- Remove tomatoes from oven and discard thyme sprigs and any tomato stems. Carefully peel garlic and mince. Add garlic back to tomatoes and toss together along with all the juices in the pan.
- Place a large skillet over medium-high heat. Add oil and a third of the tomatoes (with the juices).
- Add pasta to the skillet and toss together for a few minutes. Season with salt and pepper.
- Pour reserved pasta water into the skillet and cook until liquid has evaporated.
- Transfer pasta to a platter and top with remaining tomato mixture (along with juices).
- Top with fresh basil leaves and loads of freshly grated Parmesan. Serve.