Cherry tomatoes are the jewels of summer—bright red, golden, yellow, and even deep burgundy. Farmers’ market stalls and backyard gardens alike overflow with these sweet little gems when the weather is warm. To make the most of their flavor, never refrigerate them; instead, leave them at room temperature where they can continue to ripen and intensify in sweetness. Roasting cherry tomatoes concentrates their flavor even further, creating a luscious sauce that pairs beautifully with fresh pasta. This dish is simple enough for a weeknight but vibrant and impressive enough for company.
INGREDIENTS:
4 cups small cherry tomatoes
2 tablespoons olive oil (plus more to taste)
Salt
1/2 teaspoon sugar
3 garlic cloves, chopped
1 teaspoon red chile flakes (plus more to taste)
1 tablespoon chopped fresh oregano (less, if using dried — but fresh is preferable)
1 pound fresh pasta (your choice, we like spaghetti or linguine)
Freshly ground pepper
Fresh basil leaves
Grated Parmigiano-Reggiano, for serving
METHOD:
Preheat the oven to 400°F. In a large bowl, toss the tomatoes with 1 tablespoon olive oil, a generous pinch of salt, and the sugar. Spread in a single layer on a parchment-lined rimmed baking sheet. Roast 25–35 minutes, until the tomatoes begin to collapse and their skins blister or char slightly. Remove from the oven and let cool briefly, then carefully transfer the tomatoes and juices back into the mixing bowl.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package directions. Reserve ½ cup of cooking water before draining.
While the pasta cooks, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the garlic and chile flakes; sauté until fragrant, about 1 minute. Stir in the roasted tomatoes with their juices and the oregano. Gently break up the tomatoes with a spoon and cook for 2–3 minutes, until heated through.
Add the drained pasta directly to the skillet along with 1–2 tablespoons of reserved pasta water. Toss until the pasta is well coated, adding more pasta water as needed to loosen the sauce. Drizzle with a little extra olive oil and season with salt and pepper to taste.
Transfer to a large serving bowl. Top with fresh basil leaves and a generous sprinkle of Parmigiano-Reggiano. Serve immediately.
VARIATION:
Add 1/2 pound of small peeled shrimp into the skillet with the tomatoes, cook and stir for about 2 minutes, then add two generous handfuls of baby arugula and stir just until the arugula begins to wilt.