Ingredients:

  • 12 oz (340 g) spaghetti or your preferred pasta
  • 1 tablespoon (15 ml) olive oil
  • Salt, to taste
  • ½ cup (15 g) fresh basil leaves, chopped
  • ¼ cup (10 g) fresh parsley, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon (5 g) freshly cracked black pepper
  • 2 cups (300 g) cherry tomatoes, halved
  • 1 tablespoon (15 ml) olive oil
  • Salt and pepper, to taste

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. In a mixing bowl, toss cherry tomatoes with olive oil, salt, and pepper.
  3. Spread tomatoes on a baking sheet in a single layer and roast for 25-30 minutes, or until blistered and caramelized.
  4. In a large pot, bring salted water to a boil, add pasta and cook according to package instructions until al dente.
  5. Reserve ½ cup of pasta water and drain the rest in a colander.
  6. In a large skillet, heat olive oil over medium heat and add minced garlic, sautéing for 1-2 minutes until fragrant.
  7. Stir in chopped basil, parsley, and cracked black pepper, cooking for another minute.
  8. Add cooked pasta to the skillet with the herb infusion and pour in reserved pasta water as needed to achieve desired sauce consistency.
  9. Gently toss in the roasted cherry tomatoes.
  10. Plate the pasta and garnish with additional fresh herbs or grated Parmesan cheese, if desired.