- 1 lb (450g) cherry tomatoes
- 3/4 cup (180mL) extra-virgin olive oil, divided
- salt and pepper
- 2 cloves garlic
- 1 bunch fresh sweet basil
- 1 small hot dried pepper, finely chopped or 1 tsp (5mL)
- dried chili peppers
- 1 lb (450g) spaghetti
- 1/4 cup (100g) pine nuts
- 2 oz freshly grated Parmigiano-Reggiano
Preheat the oven to 400°F.
Lay the cherry tomatoes out on a parchment-lined baking sheet, and toss with 2 Tbsp (30mL) olive oil and a generous sprinkling of salt and pepper.
Bake until the tomatoes start to brown and have burst their skins, about 30–40 minutes.
Put the pine nuts in the oven to toast for 7 to 10 minutes.
In a mortar and pestle, or with the side of a large knife, crush the garlic into a paste.
Roll up the leaves of basil, and thinly slice them. Mix the basil with the garlic, chili, and the remaining olive oil in a large bowl. Add the roasted tomatoes, scraping any juices from the bottom of the pan. Add pine nuts, salt, and pepper.
Bring a large pot of salted water to a boil. Cook the spaghetti until al dente.
Immediately drain and add to the tomato mixture. Toss. Serve in bowls, and grate Parmesan on top.