Ingredients

• 1 lb (500 g) spaghetti
• 1 lb (500 g) cherry tomatoes
• 4 cloves garlic, sliced
• 4 tbsp (60 ml) olive oil
• Fresh basil

Steps

1. Toss cherry tomatoes and sliced garlic with olive oil; roast at 400°F (200°C) for 20 minutes.
2. Cook pasta in salted water until al dente; drain, then toss with roasted tomatoes, garlic, and torn basil.

Pairings

• Wine: Vermentino – crisp and herbal for the garlic and basil; Sangiovese – bright acidity for roasted tomatoes
• Beer: Italian Pilsner – crisp and slightly bitter against olive oil; Blonde Ale – light and easy