Being the carb-lover that I am, I make this quick and easy dish at least once a week, which came about when - horrors of horrors - I had no jar of red sauce in the pantry. What to do, what to do, when I was craving just a simple spaghetti. Rummaging about my fridge, I scrounged up some grape tomatoes, threw in some olive oil, sea salt, and cracked pepper and 10 minutes later, I was happily twirling my spaghetti with a fresh and incredibly simple "sauce."
I've also used these roasted tomatoes as a sandwich condiment, as a spread on top of toasted bread, as a side dish. You can also build upon it by adding garlic or onions, but here is the base -
Easiest Spaghetti with Roasted Tomatoes
1 lb grape or cherry tomatoes
1/4 c olive oil
1 tbsp sea salt
1 tbsp cracked pepper
1. Place tomatoes on a baking sheet in a single layer.
2. Put olive oil, sea salt and pepper on tomatoes and mix around to make sure each one is well coated.
3. Place in the center shelf of the oven under broiler in medium-high heat for 10 minutes or until the tomatoes are roasted, with the skin bursting open.
Once out of the oven, if eating with spaghetti, I put the cooked pasta in with the tomatoes to coat it with all the flavorful olive oil and brown bits (don't forget those!). The tomatoes are so mushy at this point, you can just start crushing them with a fork to make it more saucy or leave them as is. Plate it, crack some more pepper and sprinkle some more sea salt on top, liberally pile the shredded parmesan cheese, and some chopped parsley or my favorite, chopped arugula, and you've got the simplest spaghetti ever.