Friday, August 14, 2009

Roasted Tomato Spaghetti

One of my favorite EASY recipes is Roasted Tomato Spaghetti. I found the recipe in Cooking Light magazine and made a few minor changes. For all of you lucky tomato gardeners, you can make this without having to go to the store. Even if you do have to make a quick trip to the store, I promise it's worth it. Enjoy!

Roasted Tomato Spaghetti
total prep/cook time: 30 mins serves 4

2 pints cherry tomatoes, halved (about 4 cups)
5 teaspoons extra-virgin olive oil, divided
1/2 teaspoon salt, divided
8 ounces uncooked spaghetti
1/3 cup chopped fresh basil
1/4 teaspoon freshly ground black pepper
1/2 cup (2 ounces) parmesan cheese
note: the original recipe calls for 1/2 cup ricotta salata cheese, crumbled but I prefer parmesan

1. Preheat oven to 400°.
2. Place tomatoes on a foil-lined baking sheet. Drizzle with 1 teaspoon oil; sprinkle with 1/8 teaspoon salt (I also add a dash of garlic powder and any other italian seasoning I have on hand). Bake at 400° for 20 minutes or until tomatoes collapse.
3. Cook pasta according to package directions. Drain pasta in a colander over a bowl, reserving 1/3 cup cooking liquid. Return pasta and reserved liquid to pan; stir in tomatoes, remaining 4 teaspoons oil, remaining 3/8 teaspoon salt, basil, pepper, and cheese. Toss well. Serve immediately.


kaci j said...

um, YUM!! I actually used whole Roma tomatoes (they were on sale!), added some mushrooms and squash to the tomato roasting mix, and then added ground turkey to the whole shebang when I mixed it all togther. SOOO GOOD. It was delicious, and EASY- thank you for sharing!!!

Chelle said...

those sound like tasty additions. thanks for sharing!!

ROYAH said...

That sounds delish!

dw said...

I'm going to try it tonight with th Roma tomatoes