And don't worry too much about the fact that it's no longer technically tomato season--cherry tomatoes are frequently quite satisfactory even in the off-months. The tomatoes, once they've been gently roasted, become concentrated in flavor, and the slight charring adds both flavor and sweetness. The garlic cloves and chile de arbol lend the dish a nice piquancy, and the fresh herbs add some brightness. With some good olive oil and maybe a bit of dried spices, the result is pasta heaven.
Pasta with Roasted Cherry Tomatoes
- 1 pint cherry tomatoes
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 7 garlic cloves, separated but unpeeled
- 1 chile de arbol, broken in half
- A handful of fresh herbs
- 8 ounces pasta, the shape of your choice
- Optional: Italian seasoning and red pepper flakes
- Optional: Bottarga
Slice each tomato in half and place them on a sheet pan that's been lined with foil or parchment. Toss with the olive oil, salt and pepper. Scatter the garlic cloves and chile de arbol in amongst the tomatoes.
Scatter the herbs over the tomatoes and roast in the center of the oven, until the tomatoes are shriveled and are brown at the edges, about 40 minutes. (Depending on the tomatoes, though, this can take 35-55 minutes.) The tomatoes will look something like this when they initially go into the oven.
Divide the pasta between two plates. Remove the garlic cloves and herbs from the tomatoes, and cover each bowl of pasta with half of the tomatoes. If desired, grate bottarga over each plate.