# Components:
→ Vegetables & Fresh Produce
01 - 1 lb 2 oz cherry tomatoes, halved
02 - 6 garlic cloves, thinly sliced
03 - 1 small bunch fresh basil, leaves picked (about 1 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 3/4 ounces grated Parmigiano-Reggiano or Pecorino Romano (optional for garnish)
# Directions:
01 - Set the oven to 285°F. Arrange the halved cherry tomatoes in a single layer in a small baking dish so they roast evenly.
02 - Scatter the thinly sliced garlic over the tomatoes, drizzle with the olive oil, and season with sea salt, black pepper and chili flakes if using.
03 - Roast the tomatoes in the preheated oven for 1 hour, until soft and glossy but still holding their shape; they should be confited, not collapsed.
04 - Bring a large pot of generously salted water to a boil and cook the pasta according to package directions until al dente. Before draining, reserve 1/2 cup of pasta cooking water, then drain the pasta.
05 - Transfer the confit tomatoes, garlic and their oil to a large skillet over low heat. Add the drained pasta and toss gently, adding the reserved pasta water a splash at a time to create a silky coating.
06 - Remove the skillet from the heat and fold in most of the basil leaves, reserving some for garnish. Taste and adjust seasoning with more salt or pepper if needed.
07 - Divide the pasta among plates, garnish with remaining basil and grated cheese if desired, and serve immediately.
