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Spicy Lemony Roasted Tomato Pasta
  • SERVES:4 to 6
  • PREP: 5 minutes
  • TOTAL TIME: 25 minutes

Aka how to make sad, out-of-season grocery store tomatoes taste amazing.

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
  • Finely grated zest and juice of 1 lemon (1 ½ teaspoons zest, 2–3 tablespoons juice)
  • 1 cup finely grated Parmigiano Reggiano cheese, plus more for garnish
  • ½ cup lightly toasted pine nuts
  • 2 tablespoons chopped fresh parsley

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