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While peak tomato season has ended, the good news is that store-bought tomatoes can still taste delicious year-’round by roasting them. This simple method makes a world of difference in their flavor, enhancing the natural sweetness and creating a quick sauce for pasta. It’s made even better with the brightness of lemon, some spicy chiles, and lots of Parmesan.
2 pounds cherry tomatoes
5 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 pound bowtie pasta (or pasta of your choice)
4 cloves garlic, minced
1 teaspoon finely minced Thai bird or other fresh hot chiles (seeded, if you like) plus more for garnish
1 cup finely grated Parmigiano Reggiano cheese, plus more for garnish
½ cup lightly toasted pine nuts
2 tablespoons chopped fresh parsley
+ Finely grated zest and juice of 1 lemon (1 ½ teaspoons zest, 2–3 tablespoons juice)
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