Ingredients
The following ingredients have 3 Servings
- 2 dry pints cherry tomatoes*, cut in half (21 oz/595 g)
- extra virgin olive oil
- 1/2 teaspoon Italian seasoning
- Salt and black pepper, to taste
- 8 ounces (225 g) dry pasta (I used linguine)
- 2 tablespoons extra virgin olive oil
- 3 cloves of garlic, minced
- 1 cup (17 g) loosely packed basil
- Zest of 1 small lemon (1/2-1 teaspoon)
- 1 small clove of garlic, finely grated
- Salt, to taste
Instruction
- Preheat the oven to 400F. Add the sliced tomatoes to the baking sheet and drizzle olive oil on top; give them a good toss, then sprinkle with Italian seasoning, black pepper, and salt. Roast on the top rack of the oven for 30 minutes.
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package instructions. Save 1 cup (235 ml) of the pasta water before draining and setting aside. Drain the pasta, but do not rinse it.
- warm the olive oil in a large sauté pan over medium heat. Add in the garlic and sauté for 1 to 2 minutes, until it starts to turn golden. Then add in 1/2 cup (118 ml) of the pasta water and stir. Once the mixture begins to simmer, add in the pasta and the roasted tomatoes. Mix until everything is evenly tossed; if the sauce is too thick for your liking, add in additional pasta water to taste. Season with additional salt and pepper, if desired.
- Toss the basil with the lemon zest, garlic, and a pinch of salt in a small bowl to quickly form the gremolata. Divide the pasta into serving bowls, then top with gremolata and serve warm. This dish is best enjoyed fresh, but leftovers will keep in the fridge for up to 4 days.
