I have made very few changes to the original recipe. I find that our homegrown heirloom tomatoes don’t need the sugar called for in the original recipe, but you can certainly add it to your tomatoes if you feel that they could use a little hint of sweetness. I have also found that I can roast the tomatoes at a higher temperature than called for, reducing the cooking time by more than half with the same results. After a long day of working on the farm, I opt for getting dinner on the table in an hour instead of the three that the original recipe suggests.
Preheat the oven to 400 degrees Fahrenheit. Heat two ounces (1/4 cup) of olive oil in a small saucepan over medium heat. Add the onion and cook, stirring often, for five minutes. Add the garlic and cook for one minute or until fragrant. Remove from heat and add the basil leaves and red pepper flakes.
Add the cherry tomatoes to an oven safe casserole dish that can hold them in a single layer. If you are using the sugar, add two teaspoons and toss the tomatoes to coat. Using a large spoon, transfer the onion olive oil mixture to the dish, placing on top of the tomatoes. Sprinkle generously with salt. Gently add the remaining 2 ounces (1/4 cup) olive oil to the dish and transfer to the preheated oven. Roast until the tomatoes have softened and the skins are slightly charred, approximately 45 – 60 minutes.
Near the end of the roasting time, bring a large pot of water to a boil. Add a generous Tablespoon of salt to the water and return to a rapid boil. Add the spaghetti to the pot and cook until al dente according to the package instructions.
Remove the pan of tomatoes from the oven. Add the cooked pasta and arugula to the pan and toss to fully combine and coat the spaghetti with the tomato infused olive oil. Serve immediately garnished with Parmesan cheese.
Notes
Adapted from Spaghetti with Slow Roasted Tomatoes, Basil, and Parmesan Cheese in The Tomato Festival Cookbook