The other day, we had Peas & Pearls! Now we have Sprinkles & Curls. Ok, so it’s just a cute way of saying tiny cherry tomatoes marketed as “sprinkles” and curly spaghetti, but I think that it’s funny. And if you don’t have either, you can make this recipe with cherry tomatoes and regular spaghetti as well. A super quick mostly hands off meal but also super delicious. The tomatoes are just bursting with flavor!
Ingredients
1 1/2 pounds ripe cherry tomatoes
1/2 head of garlic, cut horizontal
2 sprigs basil
1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1 tablespoon red wine vinegar
1/2 pound curly spaghetti pasta
1 tablespoon tomato paste
Salt and pepper to taste
Grated Parmesan or Pecorino, to serve
Directions
Preheat to 350F. Toss tomatoes, garlic, basil, oil and salt in a shallow baking dish to combine.
Turn garlic cut side down, then roast tomatoes, tossing 2 or 3 times, until golden brown and very tender, 40–50 minutes. Remove the basil sprigs, let cool slightly, then add vinegar and toss to coat.
In the meantime, boil the pasta until al dente according to the box directions. Mine took 11 minutes. Drain, return to the pot and add the tomato paste. Stir to coat. Add the tomato and garlic mixture, adjust for seasoning and serve immediately with additional basil and parmesan or pecorino cheese
