Roasted Cherry Tomatoes, Garlic and Basil Spaghetti ~

Once in awhile we get a true Indian Summer in Boston and this is one of those years.  On Friday the temps starting climbing into the 60's and yesterday afternoon it was 80 degrees.  Today we are going for 85 degrees.  And the best part, besides it being totally sunny?  No humidity.  Trust me, with the temps being this high, no humidity is a rare thing here.  And that's what makes it a truely gorgeous weekend.... aaahh.

So I decided to make a quick but delicious dinner.  This recipe is adapted from Ina Garten's Roasted Cherry Tomatoes and couldn't be easier.  She makes it as a side dish and doesn't add the garlic.  I wanted a meatless meal and love tomatoes and garlic together.  Some things go well together, garlic and tomatoes are one of those things.  And so all you need is a container of nice, ripe cherry tomatoes, a couple of cloves of fresh garlic, 8 leaves of julienned basil and 2 tablespoons of good olive oil.  A little salt and pepper and some freshly cooked pasta.  I shaved some good parmesan cheese over the top and drizzled with a tiny bit more of olive oil.  No meat needed, as far as I am concerned.

Garlic, just mince a couple of cloves.

Toss with a quart of cherry tomatoes, salt, pepper and 2 tablespoons of olive oil.  Place on a baking sheet and roast at 400 degrees for 20 minutes.

Next, remove from the oven and let them rest while you cook your pasta.  They'll get nice and juicy.

When the pasta is ready, add salt and black pepper, toss with tomatoes, add basil and shaved parmesan cheese.  A tiny drizzle of olive oil to finish.  Yum ~

Now this is so easy, it allows you to spend the day out in all of this glorious weather we are so lucky to have back, even if it's just for the weekend.  Enjoy ~