Easy tomato basil pasta

I didn't grow any tomatoes this year, but I might try some in pots or hanging bags for next season. For those of you who have a booming crop thanks to all the heat and rain we've had this summer, this recipe should provide a great way to use up your stash.

First, assemble about a pound of small tomatoes (cherry, grape etc.). I used a variety of heirlooms I picked up at the market.

Check out these jeweled beauties!

Toss them around in some olive oil, and add in a chopped clove of garlic, and some salt and pepper.

Then they go in the oven for about 20 minutes, until the tomatoes burst. (Please ignore the pan. It belonged to a toaster oven I owned years ago that has since gone to toaster oven heaven. I know it looks gross, but I swear it's clean, and you wouldn't believe how often I actually use it.)

Meanwhile, you've been cooking your pasta and have drained it. Reserve some of the cooking water, and add the pasta to a bowl. Next, tip in the tomatoes and garlic, and any juices that collected in the pan, and add some chopped basil. Stir stir stir! Add in any cooking water to loosen the dish.

Pile it on your plate, drizzle with some olive oil, add a generous topping of parmesan cheese, and top with some fresh basil leaves. A really easy, summery tasting pasta dish in no time at all.

Easy tomato basil pasta (adapted from Shutterbean)

Here’s what you’ll need: *I halved the recipe and got two healthy servings

-1 lb, spaghetti
-1 lb. fresh cherry tomatoes (the more the merrier!)
-2 cloves garlic, chopped
-salt & pepper to taste
-olive oil

If you like your pasta a bit spicy, red pepper flakes will do the trick! You could also add some balsamic vinegar to bring out the sweetness of the tomatoes. Try it & enjoy!