# Ingredient List:
→ Vegetables & Fresh Produce
01 - 1.1 lb cherry tomatoes, halved
02 - 6 garlic cloves, thinly sliced
03 - Small bunch fresh basil, leaves picked (about 1/2 cup loosely packed)
→ Pantry
04 - 14 oz spaghetti or linguine
05 - 1/2 cup extra virgin olive oil
06 - 1 teaspoon sea salt
07 - 1/2 teaspoon freshly ground black pepper
08 - 1/2 teaspoon dried chili flakes (optional)
→ Dairy
09 - 1.8 oz grated Parmigiano-Reggiano or Pecorino Romano (about 1/2 cup), optional for garnish
# How-To Steps:
01 - Preheat the oven to 285°F. Arrange halved cherry tomatoes in a single layer in a small baking dish.
02 - Scatter the thinly sliced garlic over the tomatoes, drizzle with the extra virgin olive oil, then sprinkle with salt, pepper and chili flakes if using.
03 - Roast the tomatoes for 60 minutes, until they are soft and confited but still hold their shape; remove from oven and set aside.
04 - While the tomatoes roast in the final 10–15 minutes, bring a large pot of salted water to a boil and cook the pasta until al dente according to package timing; reserve 1/2 cup of the cooking water and drain.
05 - Place the confit tomatoes, garlic and their oil in a large skillet over medium-low heat. Add the drained pasta and gently toss, adding the reserved pasta water a splash at a time to loosen the sauce and coat the strands.
06 - Remove the skillet from the heat, fold in most of the basil leaves, taste and adjust salt and pepper as needed, reserving some basil for garnish.
07 - Divide among plates, garnish with remaining basil and grated cheese if using, and serve immediately.
