Roasted Cherry Tomato Spaghetti

18 08 2010

Cherry tomatoes on the vine

It’s mid-August and we’re just coming into tomato season in Southern Ontario. It’s been a great year for tomatoes because we’ve had hot and dry weather for most of the spring and summer.  Some of the tastiest tomatoes that can be found at grocery stores and farmer’s markets are cherry tomatoes (bonus: they’re grown in greenhouses during the winter so high quality cherry tomatoes are usually available year-round).  They can be used in salads, pasta dishes sandwiches, roasted or just eaten on their own.

Roasting cherry tomatoes concentrates their flavour

This pasta dish is one of my most popular recipes on Suite 101.com.  It’s easy, delicious and only requires a few ingredients.  The sauce coats the noodles lightly but it’s very flavourful so a little goes a long way.  The spaghetti is delicious served with a green salad and a glass of wine.

Roasted Cherry Tomato Spaghetti

Makes approximately 6 main dish servings

(VEGETARIAN)

To roast tomatoes:

  • 4 cups cherry or grape tomatoes (about 40 tomatoes)
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • 1 Tablespoon olive oil
  • Parchment paper

To finish sauce:

  • 1 Tablespoon olive oil + more to finish, if desired
  • 2 cloves chopped fresh garlic
  • 1 teaspoon red pepper flakes
  • 1 Tablespoon chopped fresh oregano
  • Salt and pepper, to taste
  • Freshly grated parmesan cheese, to garnish
  • 1 lb. / 500 g dried spaghetti
  1. Heat oven to 400 degrees Fahrenheit.
  2. In a large bowl, add cherry tomatoes, olive oil, salt and sugar and toss to coat all of the tomatoes. Line a rimmed baking sheet with a piece of parchment paper cut to fit.
  3. Pour tomatoes onto the baking sheet and roast for 25 to 35 minutes or until they collapse and their skin begins to char.
  4. Remove tomatoes from the oven and let cool slightly. Carefully lift the parchment paper and pour the tomatoes and all their roasting juices into a large bowl. Set aside. (Tomatoes can be roasted in advance and refrigerated until ready to use).

To finish sauce:

  1. In a large skillet or enameled cast iron pot, heat olive oil on medium heat. Add garlic and red pepper flakes and sauté for about 1 minute. Add the roasted tomatoes with their juices and oregano. Use a spoon to break up the cherry tomatoes and cook until heated through.
  2. Cook pasta according to package instructions (for al dente results, it’s usually cooked for 9 to 11 minutes). Reserve 2 Tablespoons of the pasta cooking water and drain spaghetti.
  3. Add pasta and 1 Tablespoon of the pasta waster to the tomato sauce. Stir to thoroughly coat the spaghetti. If it seems a bit dry, add the remaining tablespoon of pasta water and drizzle with a bit more olive oil.
  4. Season with salt and pepper to taste and garnish with a grating of fresh parmesan to serve.

Roasted Cherry Tomato Spaghetti

Bon Appétit and Enjoy!

This article first appeared on Suite 101.com.

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