2 cups cherry tomatoes – or 1 basket of cherry tomatoes
2 Tbs olive oil
2 garlic cloves – thinly sliced
5 twists of pepper
1/2 box of thin spaghetti
1/4 cup parmesan
2 Tbs minced parsley
2 Tbs pine nuts
Instructions
Preheat oven to 400 degrees.
Place cherry tomatoes, olive oil and pepper in a roasting pan. Toss briefly.
Roast cherry tomatoes in oven for 15 minutes. After 8 minutes, add thinly sliced garlic (adding half way through the cooking time will prevent it from burning).
While tomatoes are roasting, bring a pot of water to a boil. Add pasta and cook according to package directions.
Toast pine nuts in a frying pan over medium heat. Make sure to shake the pan so the nuts don’t burn. It should only take a few minutes to toast the nuts.
Remove cherry tomatoes from oven after 15 minutes. Most of the tomatoes should have burst and released their juices – squish any tomatoes that have not burst.
Drain pasta and add cherry tomatoes and their juices – toss gently. Add toasted pine nuts, parsley and parmesan cheese.