I’ll admit, this spaghetti recipe is usually my go-to in the late summer months, when fresh basil and tomatoes are at their peak of local freshness, and I don’t want to spend a lot of time in the kitchen cooking dinner. But I’ll bet it’s good anytime, especially when it’s cold and drizzly and you just want to be reminded of how awesome the summer months are, even if only over the dinner hour.

This pasta entrée is so easy to make, it’s a perfect dinner for when you have less than 30 minutes to get something on the table and in your tummy. Heck, this pasta even makes its own sauce! (and yes, I just did say “heck”. Sue me.) Honestly, the most challenging thing to do in this recipe is learn the term “chiffonade“, which is rolling up your whole fresh basil leaves and slicing them into thin strips.  Hmmm, nope, that’s not challenging either.

Feel free to spice things up by adding some red pepper flakes to the roasting tomatoes, or change up the fresh basil for another fresh herb you prefer that goes well with tomatoes, such as marjoram, rosemary, or thyme.

Spaghetti with Roasted Grape Tomatoes and Basil

Prep Time: 5 min; Cook Time: 20 min

• 2 pint(s) grape tomatoes
• 1/4 cup(s) plus 1 tablespoon extra virgin olive oil
• 1/4 teaspoon(s) large flake salt
• 1/4 teaspoon(s) ground black pepper
• 1 pound spaghetti
• 2 green onions, thinly sliced
• 1/2 teaspoons garlic, finely minced
• 8-10 fresh basil leaves, julienned
• 1/2 cup(s) good quality Parmesan cheese, freshly grated or shaved

1. Bring a large pot of salted water to a boil.
2. Meanwhile, heat oven on broil. Toss rinsed tomatoes on a baking pan with olive oil, salt, and pepper, and 1 teaspoon of the garlic. Broil from the middle rack, shaking baking sheet once or twice until the tomatoes char and the skins split, about 10 minutes.
3. Add pasta to boiling water and cook until al dente (tender yet still firm to the bite).
4. Meanwhile, in a large skillet over medium heat, saute remaining garlic in the remaining tablespoon oil until they are translucent and soft, about 6 minutes. Stir in charred tomatoes, basil, and green onions, and cook 5 minutes longer, stirring sauce a few times.
5. Using tongs, transfer pasta to the skillet, allowing the water clinging to the spaghetti strands to mingle with the tomato mixture. Mix pasta and tomato mixture until combined, then transfer to a large serving bowl (or leave in the skillet if you so desire) and sprinkle grated or shaved Parmesan cheese over the top. Serve immediately.