This Pesto Spaghetti with Blistered Tomatoes and Roasted Garlic is the perfect date night dinner for two! Use your favorite spaghetti: whole wheat, gluten-free, or regular.
Preheat oven to 425 degrees F. Line a small baking sheet with aluminum foil.
Using a sharp knife, cut 1/4 inch from the top of the garlic cloves, exposing the individual cloves. Wrap the garlic in a small piece of aluminum foil and bake in the oven for 30-35 minutes, until the cloves are soft and caramelized.
After 20 minutes, remove the baking sheet from the oven and add the cherry tomatoes. Toss lightly with olive oil, salt and pepper. Roast with the garlic for 5 minutes, toss and roast for another 5 minutes, until blistered and bubbling.
Meanwhile, bring a pot of water to a boil, salt the water and cook the spaghetti according to package instructions for al dente. Before straining the pasta, reserve about 1/2 cup of the starchy pasta water. Strain the remaining water and rinse the pasta until cold water (this will prevent the noodles from sticking together).
Return the spaghetti to the pot and toss with the pesto, parmesan cheese, and red pepper flakes. Carefully remove the garlic from the aluminum foil and squeeze the caramelized cloves into the pasta. Toss to ensure the garlic is distributed throughout. Optional: add some of the reserved pasta water, a few tablespoons at a time, to make the pesto-cheese mixture extra creamy.
Transfer the pasta to a large bowl bowl and top with the blistered tomatoes, mozzarella, and fresh basil. Season with a pinch more of salt and pepper, to taste.