caramelized cherry tomatoes and garlic
Preheat the oven to 200˚C/ 395˚F. Rinse the tomatoes under cold water, then pat them dry. Add the tomatoes, two smashed garlic cloves, sugar (optional) to a baking sheet. Drizzle with olive oil and season with salt. Roast the mixture for about 15 - 20 minutes.
cook the spaghetti
While the tomatoes are roasting cook the spaghetti according to the instructions on the package. Reserve about 0,5 dl of the pasta water and drain the pasta.
Place a large skillet over medium - high heat. Add a bit of olive oil, sliced chili and one sliced clove of garlic. Cook for about a minute, then add half of the basil. Stir and cook for a minute. Add the roasted tomatoes, garlic and the juices from roasting. Add the cooked spaghetti, lemon juice and half of the freshly grated parmesan cheese, toss gently. Add reserved pasta water as necessary, season to taste with salt and pepper.
Divide the spaghetti between two bowls and garnish each pasta serving with basil, freshly grated parmesan cheese, lemon zest and a generous sprinkling of breadcrumbs, then serve.TipInstead of breadcrumbs you can grate a slice of stale bread over the pasta.