Roasted Heirloom Tomato Pasta

Simple things – quite often these are the best things in life. A homegrown tomato picked right off the vine, rinsed and eaten. Reading a page turner novel. Watching a romantic movie with the one you love. Walking along the beach just listening to the waves and smelling the salty air. These are all simple things but great things.

Creating dishes that are simple are often enjoyed the most over the complicated dishes that have a million ingredients and take hours to prepare. Don’t get me wrong, sometimes those are just as wonderful as the simple things. With our busy lives, simple is good. Simple is rewarding. Simple makes us happy.

Earlier in the week, I had a long day at work and wanted something satisfying for dinner but simple. I had a package of the baby heirloom tomatoes from Trader Joe’s and some shaved parmesan reggiano cheese that sat front and center in my refrigerator. The inspiration was born for this simple yet incredibly tasty pasta dish.

Roasted Heirloom Tomato Pasta

1 lb. Dried Spaghetti
2 C. Baby Heirloom Tomatoes or cherry tomatoes
8 cloves garlic, minced
1 to 2 t. dried red pepper flakes (adjust for your heat tolerance)
½ c. Olive oil  (add more if you like)
Parmesan Reggiano

Preheat oven to 350

Cut the tomatoes in half. Lay cut side up onto a baking sheet with a one inch side. Drizzle with olive oil and season with salt and pepper. Bake for about 30 minutes. Remove from oven when done.

Cook the dried spaghetti until al dente. In a skillet, add the minced garlic and red pepper flakes. About one to minutes before adding the cooked spaghetti, heat on medium heat and be careful not to burn the garlic. Drain and then add to the hot olive oil mixture. Turn off the heat and toss the pasta with the seasoned. Toss in the roasted tomatoes and serve in a large bowl or individually. Add parmesan cheese and enjoy.