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This pasta is great any time of year, but I especially love it in the summer, when tomatoes are aplenty. This dish looks and tastes impressive, but it couldn’t be easier. I recommend serving it with a nice, big salad and some crusty bread. Feel free to top it with a little Parmesan.

Gluten-free: Use gluten-free spaghetti.

Paleo: Use spaghetti squash or zucchini noodles. 

  • Duration
  • 6Servings


  • 2 pints grape tomatoes

  • 5 cloves garlic (3 thinly sliced, 2 crushed)

  • 1 package fresh basil, chiffonaded, divided

  • 3-4 Tbsp olive oil, divided

  • Salt and pepper

  • 1 lb spaghetti


1. Preheat oven to 400°. Place tomatoes on a large baking sheet. Drizzle with 2-3 tablespoons olive oil and add garlic, most of the basil, a liberal sprinkle of salt, and pepper. Roast for about 20 minutes or until tomatoes burst.

2. Bring a large pot of water to a boil and cook the spaghetti to al dente (according to package instructions). Before draining the pasta, remove 1 cup pasta cooking water. Drain pasta.

3. Toss the spaghetti with the tomatoes and add a little cooking water and/or olive oil to coat the noodles well (it shouldn’t be dry).

4. Pour pasta into a serving bowl and top with the remaining basil.

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