Sweet, sun-ripened tomatoes collapse into a beautifully rustic sauce. For the prettiest dish, use multicolored tomatoes from the farmers' market or, if you're lucky, your backyard.
Make a quick fresh tomato sauce for this meatless pasta recipe by roasting cherry tomatoes and adding basil, parsley and goat cheese to the dish.
How to Make It
Step 1
Preheat oven to 450°.
Step 2
Bring 4 quarts water to a boil in a large Dutch oven. Add 1 tablespoon salt and spaghetti to boiling water; cook 10 minutes or until spaghetti is al dente. Drain spaghetti in a colander over a bowl, reserving 1/3 cup cooking water. Return spaghetti to pan; set aside, and keep warm.
Step 3
While spaghetti cooks, combine tomatoes, 1 tablespoon olive oil, vinegar, 3/8 teaspoon salt, and pepper on a jelly-roll pan, tossing well to coat. Bake tomato mixture at 450° for 10 minutes or until tomatoes are soft and lightly charred in places.
Step 4
Add tomatoes and any tomato juice to spaghetti in Dutch oven. Add 3 tablespoons reserved cooking water to jelly-roll pan, scraping pan to loosen browned bits; carefully pour water mixture and remaining 1 tablespoon oil into spaghetti mixture. Place Dutch oven over medium heat. Add remaining reserved cooking water, 1 tablespoon at a time, until spaghetti mixture is moist, tossing frequently. Stir in basil and parsley. Sprinkle with cheese. Serve immediately.
Ingredients
4 quarts water 2 teaspoons kosher salt 8 ounces uncooked spaghetti 2 2/3 cups cherry tomatoes 2 tablespoons extra-virgin olive oil, divided 2 teaspoons red wine vinegar 3/8 teaspoon kosher salt 1/8 teaspoon crushed red pepper 2 1/2 tablespoons chopped or torn fresh basil leaves 2 1/2 tablespoons chopped fresh flat-leaf parsley 1/2 cup (2 ounces) crumbled semisoft goat cheese LIKE and SHARE ; )
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