Tomato Basil Pasta with Roasted Grapes

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 12 oz spaghetti or linguine
• 2 cups seedless red or black grapes
• 1 lb ripe tomatoes
• 1/4 cup extra-virgin olive oil
• 4 garlic cloves
• 1 cup fresh basil leaves
• 1.5 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/2 cup Parmesan cheese
• 1 tsp lemon zest

Instructions

1. 1Preheat the oven to 425°F. Toss the grapes on a rimmed baking sheet with a drizzle of olive oil and salt, then spread them in a single layer. Roast for 12 to 15 minutes until they wrinkle, blister, and release sweet juices.
2. 2Meanwhile, bring a large pot of well-salted water to a rolling boil. Add the pasta and cook until just al dente according to package timing, usually 8 to 10 minutes, stirring once or twice so strands do not stick.
3. 3While the pasta cooks, core and roughly chop the ripe tomatoes into bite-size pieces. Thinly slice the garlic and tear most of the basil leaves, reserving whole leaves for garnish.
4. 4Warm the remaining olive oil in a wide 12-inch skillet over medium heat. Add the sliced garlic and red pepper flakes and cook for 45 to 60 seconds until fragrant and just turning pale gold—do not let the garlic brown.
5. 5Add the chopped tomatoes and salt to the skillet. Cook, stirring occasionally, for 5 to 7 minutes until the tomatoes soften, release their juices, and form a loose, bright sauce.
6. 6Reserve a cup of starchy pasta water, then drain the pasta. Add the hot pasta directly to the tomato skillet along with a splash of the reserved water and toss vigorously so the sauce clings to every strand.
7. 7Fold in the roasted grapes and their pan juices, the torn basil, lemon zest, and most of the grated Parmesan. Toss gently over low heat for 1 minute until everything is glossy and warmed through.
8. 8Taste and adjust seasoning with salt and black pepper. Divide among warm bowls, top with the remaining Parmesan and whole basil leaves, and serve immediately while the grapes are still warm and jammy.