Spaghetti with Roasted Cherry Tomatoes and Balsamic Drizzle
1/4 cup olive oil
4 cloves garlic, pushed thru a press
1/4 to 1/2 teaspoon crushed red pepper flakes, lightly crushed
2 pints cherry tomatoes
Salt and pepper
1/4 cup balsamic glaze
1 pound spaghetti
1/2 cup flat leaf parsley, chopped
Freshly grated Pecorino Romano cheese
Heat the oil over medium heat in a large Dutch oven. Add the garlic and red pepper flakes and stir for 2 to 3 minutes, until the garlic is very light golden in color. Add the tomatoes and season with salt and pepper; cover the pan and raise the heat to medium-high. Cook for 10 to 12 minutes, until the tomatoes burst, stirring occasionally. Uncover and add the vinegar; reduce the heat to low and reduce for about 2 minutes.
Meanwhile, cook the spaghetti in a large pot of salted, boiling water to al dente. Reserve about 2 cups of the starchy cooking water just before draining.
Break the tomatoes up a bit with a potato masher; add 1/2 cup of the starchy cooking water and parsley to the pan, then toss with the drained spaghetti for 1 to 2 minutes, using a little more of the starchy cooking water to combine the sauce with pasta if necessary. Place the spaghetti into 4 shallow bowls. Add a small drizzle of the balsamic glaze and top with the Pecorino Romano cheese and serve.
Footnote - You can find balsamic glaze at any specialty food store. I found mine at Chef Central in Paramus.
Recipe adapted from Rachael Ray