It's tomato season! That means pasta with fresh tomatoes. I use heirloom cherry tomatoes. They have the best flavor and are the sweetest.
Serves 6
2-3 pints cherry tomatoes halved
4-5 cloves of garlic sliced
olive oil
salt and pepper to taste
fresh basil and parsley, minced
Heat oven to 400. Spray a large baking dish with cooking spray. Halve the tomatoes and throw into the baking dish, making sure that you can spread them out into a single layer on the bottom. Add the sliced garlic, salt, pepper and enough olive oil to coat. Toss and place in the oven for 30-40 minutes. Meanwhile cook thin spaghetti in boiling water that you have added enough salt to taste like seawater. Cook following package instructions. Put pasta in a large bowl and pour tomatoes over pasta. Sprinkle with basil, parsley and parmesan cheese. Serve with a ceasar salad.
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