TOTAL TIME: 0:20
YIELD: 4 SERVINGS
3 pt. cherry tomatoes, cut in half
Freshly ground black pepper
extra-virgin olive oil
3 garlic cloves, minced
1 tbsp. chopped fresh oregano
1 lb. spaghetti
1 tsp. crushed red pepper flakes
1/2 c. chopped parsley
Preheat oven to 450 degrees F.
In a rimmed sheet pan lined with parchment paper add cherry tomatoes. Season with salt and pepper.
Drizzle with olive oil; toss together with garlic and oregano.
Bake until tomatoes are blistered, 10 minutes.
Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package instructions. Reserve 1/2 cup pasta water and drain in a colander.
Set aside while finishing the sauce.
Place stock pot over medium heat and add 1/4 cup olive oil. Add red pepper flakes, transfer blistered tomato mixture including all tomato juices and 1/4 cup pasta water to pot.
Season with salt and black pepper; sauté for 5 minutes.
Add back spaghetti and toss together until warmed through. Mix in parsley. Add additional pasta water if needed to create more sauce.Serve immediately.