How to make it

  • Preheat oven to 400 degrees F (200 degrees C)
  • Arrange tomatoes and garlic cloves so they fit snuggly in an oven-proof pan.
  • Drizzle with oil and sprinkle with red pepper flakes, salt, and pepper.
  • Roast until garlic is soft and golden, 25 minutes. (Don't overcook or the garlic will get too brown and taste bitter)
  • Meanwhile, cook pasta in a large pot of boiling, salted water; until firm to the bite. Drain.
  • Return pasta with tomatoes and garlic to the warm pasta pot. Toss well to coat. Sprinkle with basil and serve.

Reviews & Comments 7

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  • conner909 6 years ago
    Well I've only perused a couple of your recipes, and am very impressed...this one is sooo my kinda dish! I'm going to close up for the night but will be checking out all your recipes next time I log in! Roasted tomatoes take on such a deep flavor...I agree that spaghetti is never broken and the sauce should be lightly covering the pasta. I grate parmesano reggiano on mine, as pasta is probably my absolute favorite food! I read your profile with great interest and wish you well!
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  • leonora5 6 years ago
    This sounds fantastic!
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    " It was excellent "
    bluewaterandsand ate it and said...
    This works for me! Sounds fantastic!
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  • gadandi 6 years ago
    This sounds oh sooo delicious. I will surely try it this weekend.
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  • tuilelaith 6 years ago
    This does sound light. I must try. I am not found of heavy sauces..
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  • tuilelaith 6 years ago
    This does sound light. I must try. I am not found of heavy sauces..
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    " It was excellent "
    marky90 ate it and said...
    This is so fresh and just plain fabulous~~Garlic, tomato and pasta......Yum , classic , yet so simple. Delish. Marky
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