Preparation Steps

• Preheat oven to 425°F. On a rimmed sheet pan, toss cherry tomatoes with olive oil, garlic, kosher salt, black pepper, and red pepper flakes until evenly coated.
• Roast for 20 to 25 minutes, stirring once, until tomatoes burst and edges are lightly caramelized. Lightly smash the softened garlic with a spoon on the pan.
• Meanwhile, bring a large pot of salted water to a boil. Cook spaghetti until al dente according to package directions. Reserve about 1.0 cup pasta cooking water, then drain.
• Transfer the roasted tomatoes (and any pan juices) to a large skillet or the empty pasta pot. Add drained pasta, 0.5 cup reserved pasta water, and butter. Toss over medium heat until a glossy sauce forms, adding more water as needed.
• Remove from heat and fold in basil, Parmesan, and lemon zest. Taste and adjust seasoning with more salt and pepper.
• Serve immediately, topped with extra Parmesan, more basil, and a light drizzle of olive oil if desired.