Ingredients:
- 2 cups cherry tomatoes, halved
- 1 tbsp olive oil
- 1/2 tsp dried basil
- Kosher salt and ground black pepper
- 1 pound spaghetti
- 6 tablespoons salted butter
- 2-3 cloves garlic, minced
- 1/2 cup asiago cheese, freshly grated
- 1 cup fresh basil, roughly chopped
- crushed red pepper flakes
Directions:
1. Heat oven to 400 degrees F. Cover a sheet pan with foil. Place tomatoes on covered pan, drizzle with olive oil and season with salt and pepper. Roast for 20 minutes or until tomatoes burst and start to char.
2. Bring a large pot of water to a boil. Salt water generously and cook pasta according to package directions until al dente. Just before draining, reserve 1 cup of the pasta cooking water. Drain.
3. Melt 4 tablespoons butter in a large skillet over medium heat. Add the garlic and a pinch of red pepper flakes and cook 1-2 minutes, until the butter is browning and the garlic is golden and fragrant. Reduce the heat to low and add 1/2 cup pasta water, the pasta, remaining butter, and asiago. Tossing until melted. Remove from the heat, add 3/4 cup basil and toss, adding in more pasta water if needed to thin the sauce.
4. To serve, divide the pasta among bowls and top with remaining basil, tomatoes and their juices.
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