This is a perfect dish for those expecting a bumper crop of cherry tomatoes this summer. If, like me, you don't have a veggie garden, store bought tomatoes work well too. The ease and quickness of preparation make this perfect weeknight fare. The amazing aroma of the tomatoes roasting is an added perk.
I served this with warm crusty bread. Three out of four of my household loved this. Dylan didn't like the tomatoes cooked. He is really hard to please these days!
Quick-Roasted Cherry Tomato Sauce with Spaghetti
Cooking Light, June 2010
4 quarts water
1 T. kosher salt
12 oz. uncooked spaghetti
2 pints cherry tomatoes
3 T. extra-virgin olive oil, divided
1 T. red wine vinegar
1/2 t. kosher salt
1/8 t. crushed red pepper
1/4 C. chopped or torn fresh basil leaves
1/4 C. chopped fresh flat leaf parsley
3/4 C. (3 oz.) crumbled semisoft goat cheese
Preheat oven to 450°
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 1/2 cup cooking water. Return spaghetti to pan; set aside, keep warm.
While spaghetti cooks, combine tomatoes, 1 tablespoon olive oil, vinegar, 1/2 teaspoon of 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.
Add tomatoes and any tomato juice to spaghetti in Dutch oven. Add 1/4 cup reserved cooking water to jelly roll pan, scraping pan to loosen browned bits; carefully pour water mixture and remaining 2 tablespoons oil into spaghetti mixture. Place Dutch oven over medium heat. Add remaining reserved cooking water, 2 tablespoons at a time, until spaghetti mixture is moist, tossing frequently. Stir in basil and parsley. Sprinkle with cheese. Serve immediately.