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    Home » Recipes » Main Dish Recipes

    Quick-Roasted Cherry Tomato Sauce with Spaghetti

    Published: May 17, 2010 · Modified: Dec 1, 2019 by Ashley

    This post may contain affiliate links, which won’t change your price but will share some commission.

    This is a fantastic pasta dish that packs a lot of flavor. The goat cheese on top really takes it over the top. I served this with some of the leftover garlic bread I made a few days ago, and it really hit the spot! I definitely want to try it again when I get some tomatoes from the farmers' market - there's really nothing better than freshly grown tomatoes. Yum!

    A close-up of spaghetti on a fork.

    Overhead view of a plate with spaghetti and goat cheese.

    Quick-Roasted Cherry Tomato Sauce with Spaghetti
    Cooking Light June 2010

    OK, so tomatoes are fruits, not vegetables--but you use them like veggies. For the prettiest dish, use multicolored tomatoes from the farmers' market or, if you're lucky, your backyard.

    Yield: 6 servings (serving size: about 1 ⅓ cups)

    4 quarts water
    1 tablespoon kosher salt
    12 ounces uncooked spaghetti
    2 pints cherry tomatoes
    3 tablespoons extra-virgin olive oil, divided
    1 tablespoon red wine vinegar
    ½ teaspoon kosher salt
    ⅛ teaspoon crushed red pepper
    ¼ cup chopped or torn fresh basil leaves
    ¼ cup chopped fresh flat-leaf parsley
    ¾ cup (3 ounces) crumbled semisoft goat cheese

    1. Preheat oven to 450°.

    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 ½ cup cooking water. Return spaghetti to pan; set aside, and keep warm.

    3. While spaghetti cooks, combine tomatoes, 1 tablespoon olive oil, vinegar, ½ 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.

    4. Add tomatoes and any tomato juice to spaghetti in Dutch oven. Add ¼ 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.

    Nutritional Information:
    Calories: 328
    Fat: 10.8g (sat 3.2g,mono 5.8g,poly 1.2g)
    Protein: 11g
    Carbohydrate: 46.6g
    Fiber: 3.2g
    Cholesterol: 7mg
    Iron: 2.7mg
    Sodium: 376mg
    Calcium: 48mg

    MacGourmet Rating: 5 Stars

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    Reader Interactions

    Comments

    1. Joanne

      May 18, 2010 at 11:41 pm

      This is one fabulous dish and will definitely be made better with some ripe tomatoes!

      Reply
    2. TNelson

      July 21, 2010 at 9:28 pm

      Ashley - I hope this comment will get to you since the recipe it refers to you posted a while back. I saved it because it sounded so good and tonight we had it with fresh home grown cherry tomatoes and basil from our patio garden - this is a gourmet dish! Lots of different flavors in each bite and with the addition of goat cheese at the end - so creamy! We will have this again and again - simple and gosh - just a 10 star recipe. Thanks!

      Reply
    3. Ashley

      July 21, 2010 at 10:00 pm

      Isn't it the best!? Oh man...now I want to make this one again soon. It really was great. I'm so glad you enjoyed it! And garden tomatoes? SWOON!!

      Reply

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