Spaghetti al Pomodoro Confit

1.Preheat your oven to 150°C (300°F).

2.In a baking dish, combine the cherry tomatoes, sliced garlic, olive oil, sea salt, black pepper, and red pepper flakes. Toss gently to coat the tomatoes evenly.

3.Spread the tomatoes out in a single layer and roast in the preheated oven for 1 hour, or until they are soft and slightly caramelized.

4.While the tomatoes are roasting, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes.

5.Reserve 1 cup of pasta cooking water, then drain the spaghetti and return it to the pot.

6.Add the confit tomatoes and all their juices to the spaghetti, tossing gently to combine. If the pasta seems dry, add reserved pasta water a little at a time until desired consistency is reached.

7.Stir in the torn basil leaves and adjust seasoning with additional salt and pepper if necessary.

8.Serve immediately, garnished with grated Parmigiano-Reggiano cheese and a drizzle of extra virgin olive oil.