Tuesday's Cupboard—Spaghetti & Roasted Cherry Toms

Recipe adapted from Cooking Light August 2012_Look for 2 pint packages of baby heirloom tomatoes at Safeway

Spaghetti & Roasted Cherry Tomatoes

Photo by dsmp

Prep time: 40 minutes
Preheat oven to 450°F
Equipment:  Silpat sheet liner + cookie sheet
Makes 4 medium servings
✰ Great as leftovers 

  • 2 pints heirloom cherry tomatoes OR 1 pint red grape cherry toms + 1 pint yellow cherry tomatoes
  • 4 tsp. chopped garlic in water or 4 fresh cloves, chopped  
  • 1 pkg. Barilla white fiber thin spaghetti
  • 3-4 tsp. kosher salt 
  • 4 T. extra virgin olive oil
  • freshly ground black pepper
  • 1/4 c. shredded Parmesan
  • 1/4 c. fresh basil leaves

make it!

roast the tomatoes
  1. In a large mixing bowl, combine tomatoes & garlic.  Add 2 T. of olive oil + 2 tsp. kosher salt + 1 tsp. cracked black pepper.
  2. Pour the tomatoes out onto a cookie sheet lined with a Silpat.
  3. Pop the tomatoes into the oven & roast for 35 minutes.

cook the pasta
  1. While the tomatoes are roasting, cook the spaghetti until al dente, about 10 minutes.  (Follow the package directions.)  Add a little olive oil & salt to the water to prevent sticking & enhance the flavor.  
  2. Drain the pasta, reserving a few tablespoons of the liquid in the pasta before returning it to the cooking pot.    
  3. When the tomatoes are lightly browned & beginning to burst, remove them from the oven.  
  4. Carefully slide them from the cookie sheet straight into the pasta pot.  Use a flat spatula to keep the tomatoes from sliding off of the pan.  Pour any remaining juice into the pot.
  5. Add 1/2 tsp. kosher salt & more ground pepper; toss to coat.
  6.  Top each serving with generous helpings of shredded Parmesan & chopped fresh basil.

bon appétit 

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