Really ridiculously easy pasta.

3 09 2008

This is my new favorite easy-as-pie pasta recipe…at least as long as the cherry tomatoes keep coming.  When the cherry tomatoes started turning red, I turned to The Herbfarm Cookbook for ideas.  This recipe is so simple, it’s hardly a recipe.  This is cooking at its easiest.

This feeds two:

Heat oven to 450.  Start a large pot of water to boil.  Add salt to the water when boils.

Halve about a cup of cherry tomatoes.  Toss with a little olive oil, a pinch of salt, and about a tablespoon of fresh thyme.  Spread evenly on a rimmed baking sheet or enameled cast iron skillet.

Add 8 oz of dried spaghetti to the water.  While spaghetti cooks, place tomatoes in oven and cook for 6-8 minutes, depending on the size of the cherry tomatoes.  The tomatoes will shrivel up a bit.  Remove from oven.

When spaghetti is cooked, drain and toss with tomatoes.  Divide onto two warmed bowls.  Sprinkle with parmesan cheese and a bit of parsley, if available.

It doesn’t get any easier.

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