Friday, April 17, 2009


Roasted tomato spaghetti (recipe in the comments)
Balsamic broccoli and cauliflower

Hot tea
Jelly beans
This is a new recipe. I love roasted tomatoes, but we don't have many recipes with them. This is very simple, but sometimes those are the best recipes. This is totally one of those recipes. I cannot believe how different this is from any other pasta we make. The flavor of the roasted tomatoes brings a sweetness and a depth I truly wasn't expecting. Also, it's very easy. Everything finishes while the tomatoes roast and then you simply toss it together. This also gets points for being beautiful. The colors are gorgeous. I recommend a thick spaghetti - angel hair or even linguini wouldn't stand up very well with this dish.

Prep Notes
Difficulty: Easy
Chopping: Grape tomatoes, basil, Parmesan
Time: 30 minutes
Make ahead: I think this is best last minute.

J: "Truly amazing - we should ALWAYS roast our tomatoes!"
M: "Unexpectedly unique."


J said...

Roasted Tomato Spaghetti - Cooking Light
Serves 3-4

4 pints cherry tomatoes, halved
3 T extra-virgin olive oil, divided
¾ t salt, divided
1 lb uncooked spaghetti
½ cup chopped fresh basil
½ t freshly ground black pepper
⅔ cup Parmigiano-Reggiano, grated

Preheat oven to 400°. Place tomatoes on a foil-lined baking sheet. Drizzle with 1 T oil; sprinkle with ½ t salt. Bake at 400° for 20 minutes or until tomatoes collapse.

Cook pasta, reserving about a cup of cooking liquid. Drain pasta. Return pasta to pan; stir in tomatoes, remaining oil, remaining salt, basil, pepper, and cheese. Add water to moisten to your desire. Toss well. Serve immediately.

Sarah said...

Totally swiping this one - it sounds awesome even to me the non-tomato-eater!