Cherry tomatoes:

1 cup yellow cherry tomatoes, left whole

1 cup red cherry tomatoes, left whole

2 tablespoons olive oil

kosher salt, as desired

Spaghetti:

8-ounces cooked spaghetti noodles, cooked according to package directions (approximately 8 minutes)

olive oil, as needed

thinly sliced basil, as desired for garnish

freshly grated parmesan, optional garnish

Method:

1.   Preheat oven to 425ºF.

2.   In a large bowl, generously coat cherry tomatoes in olive oil, salt and pepper.

3.   Transfer to a parchment lined rimed baking sheet, and spread into an even layer.

4.   Place in preheated 425ºF oven and allow to roast until juices are bubbling and tomatoes are splintered, approximately 15 minutes.

5.   Remove from oven and set to the side.

6.   Meanwhile, in a medium size saucepan, cook spaghetti noodles according to package directions reserving 1 cup of cooking water. Strain and return to the same saucepan.

To Serve:

7.   To the saucepan with the cooked spaghetti noodles, add yellow and red cherry tomatoes and gently toss with just enough olive oil to coat. If additional moisture is needed, add pasta cooking water starting with a few tablespoons.

8.   Divide among 4 serving plates or bowls, garnish with basil and Parmesan, if using, and enjoy while hot!

Kitchen Note: If desired, use another type of noodle in place of spaghetti but I recommend keeping with a noodle, like linguine or angel hair.