Quick-Roasted Cherry Tomato Sauce with Spaghetti

Directions

1. 1
   Preheat oven to 45
2. 2
   Bring 4 quarts water to a boil in a large Dutch oven.
3. 3
   Add 1 tablespoon salt and spaghetti to boiling water; cook 10 minutes or until spaghetti is al dente.
4. 4
   Drain spaghetti in a colander over a bowl, reserving 1/3 cup cooking water. Return spaghetti to pan; set aside, and keep warm.
5. 5
   While spaghetti cooks, combine tomatoes, 1 tablespoon olive oil, vinegar, 3/8 teaspoon salt, and pepper on a jelly-roll pan, tossing well to coat.
6. 6
   Bake tomato mixture at 450 for 10 minutes or until tomatoes are soft and lightly charred in places.
7. 7
   Add tomatoes and any tomato juice to spaghetti in Dutch oven.
8. 8
   Add 3 tablespoons reserved cooking water to jelly-roll pan, scraping pan to loosen browned bits; carefully pour water mixture and remaining 1 tablespoon oil into spaghetti mixture.
9. 9
   Place Dutch oven over medium heat.
10. 10
    Add remaining reserved cooking water, 1 tablespoon at a time, until spaghetti mixture is moist, tossing frequently. Stir in basil and parsley.
11. 11
    Sprinkle with cheese.
12. 12
    Serve immediately.