In a large bowl, toss together the olive oil, half of the torn basil, garlic, chilli flakes, and tomatoes. Place the tomatoes skin side up, in a shallow roasting pan. Place under a broiler for 20 minutes or until the tomato skin are slightly charred. Place the roasted tomato mixture into a saucepan and add the remaining fresh basil leaves. Season with salt and pepper. Set aside. Cook the Barilla Spaghetti in a large pot of boiling, salted water for 8-10 minutes or until it is cooked through, but still has bite. Drain well. Gently re-heat the tomato and basil sauce, stirring the spaghetti into the sauce. Transfer the pasta to serving plates and serve immediately.
Recipe provided by JL International