Tuesday, May 22, 2012

Roasted Cherry Tomato Spaghetti

*adapted from cooking light's quick-roasted cherry tomato sauce

last week i served this with parmesan chicken tenders...it was so fresh, summery & lite! i always love using fresh tomatoes to create a delicious sauce & this recipe nails it.

i'll be in 100+ degree las vegas for the next 8 days so my husband shugart & spice will be neglected. try picking up a few different veggies at a farmers market & making something new!

{roasted cherry tomato spaghetti}

ingredients {in order of use}
*serves 4

  • 3 cups cherry tomatoes {best to get red & yellow ones}
  • 2 tablespoons olive oil, divided
  • 2 teaspoons red wine vinegar
  • 1/2 teaspoon red pepper flakes
  • salt & pepper, to taste
  • 1/4 box of wheat thin spaghetti
  • 3 tablespoons parsley, chopped
  • 3 tablespoons basil, chopped
  • parmesan cheese, shredded

1. pre-heat oven to 450 degrees.

2. in a large bowl, combine cherry tomatoes, 1 tablespoon olive oil, vinegar, red pepper flakes & a pinch of salt. stir to coat & spread in a baking pan. bake for 15 minutes, or until some tomatoes start to char.

3. as tomatoes are baking, bring salted water to bowl in a large dutch oven or pot. when boiling, add noodles & cook until al dente. drain spaghetti in a colander over a large mixing bowl & reserve 1 cup of cooking water. add noodles back to pot & add remaining teaspoon olive oil. toss to coat.

4. when tomatoes are cooked, add to noodles. add 3 tablespoons of cooking water to baking pan & scrape pan to loosen brown bits. scrape into noodles. bring pot to medium-low heat & slowly add cooking water back into noodle mixture. stir in between & add as you see fit. i like a lot of sauce so i added about 3/4 cup of water. top with parmesan cheese & additional basil. serve warm!

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