The Italian Dish
Roasted Cherry Tomato Pasta
22 ounces cherry tomatoes
3 Tablespoons extra virgin olive oil
2 garlic cloves, grated or minced
¼ cup dry white wine
½ cup chicken broth
¼ cup of tomato sauce
few grinds of black pepper
¼ teaspoon onion powder
8 ounces of thin spaghetti (or any other pasta you like)
ricotta salata or any other cheese you like for grating
fresh basil leaves, sliced
Heat oven to 425° F. Line a rimmed baking sheet with foil. Place the tomatoes, whole on the baking sheet and roast for about 15 - 20 minutes, until they collapse a little and are soft. Remove from oven and let rest.
Bring a pot of salted water to a boil for the pasta.
Meanwhile, in a large skillet, heat the oil and garlic together until the garlic is soft - don't burn it! Add the white wine, chicken broth, tomato sauce, pepper and onion powder. Simmer for 5 minutes, uncovered and then turn off heat and cover with a lid.
Boil the pasta until very al dente - you should take the pasta out before you think it is done. It will continue to cook after you remove it from the pot. Remove the spaghetti with tongs and place right into the skillet with the sauce, allowing a little of the pasta water clinging to the pasta to go into the skillet. The starchy pasta water will help in making the sauce. Toss the pasta in the sauce until well coated. Pour the pasta into a large serving bowl and grate the cheese over the pasta. Toss again. Grate more cheese. Sprinkle the sliced basil leaves over the pasta and place the roasted cherry tomatoes on top. Be careful when cutting into the tomatoes - they squirt! Enjoy!