Some days I feel torn between wanting to cook something nice and not having the mental energy to do it. So I re-invented a classic: Spaghetti aglio, olio e peperoncino (garlic, oil and chili pepper).
This dish is a classic for a reason, it’s amazingly easy and stunningly delicious. Every time it blows my mind how can 3 simple basic ingredients when mixed and cooked together create such a deep and intense flavor.
How to make roasted cherry tomatoes
I always seen cooks on tv doing confit tomatoes but I never did it before, so I wanted to give it a try. But long recipes that takes hours usually are not my biggest strenght. Simply because I forget to start the cooking on time (the only exception is my Tuscan Ragù because I mentally prepare days in advance). Instead, I quickly oven roasted the tomatoes and the result blew my mind!
Cherry tomatoes are particularly indicated for this because of their intense flavor and sweetness. They pair so perfectly with this pasta aglio, olio and peperoncino. I tried it with many tomato varieties and it’s always a nice result. You can either roast them at high temperature for 10-15 minutes or if you’re in a hurry put them under the broiler. They will caramelize nicely in as quickly as 5 minutes.
Roasting in the oven makes the cherry tomatoes soft and incredibly flavorful. In each bite you can taste sweet, acid, salty and bitter from the caramelization. It’s a multisensorial experience. Okay, maybe I’m selling it too much, but you absolutely need to try this. Soon, you’ll be adding roasted cherry tomatoes to every dish!
If you like this recipe, try also these other Spaghetti recipes:
Spaghetti with Aglio, Olio, Peperoncino and Roasted Cherry Tomatoes
- 170 g (6 oz) Spaghetti
- 5-6 Garlic cloves halved
- 1/3 cup EV Olive Oil
- 1/2 tbsp Chilli Pepper flakes
- 10 Cherry tomatoes quartered or halved
- fresh Basil leaves
- Pecorino cheese optional
- Bring to boil a large pot of salted water.
- Spread the tomatoes on a sheet pan over parchment paper or aluminum foil, then drizzle with olive oil, sprinkle a little bit of sugar, then add the salt and some chilli pepper flakes. Toss with your hands to coat them well, then spread them again and put in a preheated oven at 220°C (430°F) on the top rack or under the broiler for a quicker roast.
- Toss the spaghetti in the boiling water and after a few seconds mix with a fork or tongs so they don’t stick together.
- Add the olive oil in a large pan with the garlic and fry at low heat so the garlic will cook but not burn. If it browns too quickly, remove from the heat for a little bit so the oil will cool down.
- When the tomatoes are caramelized, take them out of the oven.
- Remove the pan with oil from the heat, drain the pasta and add it to the pan (be careful, if the oil is too hot the water drops will “explode” at contact and will splatter all over).
- Add the chilli pepper flakes and toss the pasta well so it gets nice and oily. Serve with the roasted tomatoes on top, some shredded basil and grated Pecorino cheese.
Did you make this?
I’d love to see it!
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