Recipe of the Week | Pasta with Quick Roasted Cherry Tomatoes

Pasta with Quick Roasted Cherry Tomatoes | Photo Credit Randolph Graham

 

This recipe is a quick dish for two that is easy to prepare and doesn’t heat the kitchen much at all because of the quick cook time. If you don’t care for feta cheese, substitute a mild Chèvre. This also works with just about any type of pasta. As a changeup, I like to substitute penne or rigatoni for spaghetti.

 

Ingredients:

8 ounces uncooked thin spaghetti

8 ounces cherry tomatoes

2 tablespoons extra-virgin olive oil (divided)

2 teaspoons red wine vinegar

¼ teaspoon salt

1/8 teaspoon crushed red pepper

2½ tablespoons fresh basil leaves (chopped)

2½ tablespoons fresh flat-leaf parsley (chopped)

½ cup crumbled feta cheese

 

Directions:

Preheat oven to 450 degrees.

Cook spaghetti according to package directions. Drain, reserving 1/3 cup of the cooking water. Return spaghetti to pot, cover, and set aside.

Combine tomatoes, one tablespoon olive oil, vinegar, salt, and red pepper in a large baggie. Close and shake to coat all ingredients. Turn out onto a ribbed baking sheet and bake for ten minutes or until tomatoes are soft and slightly roasted. Remove from oven and set aside.

Add tomatoes and any tomato juice to the pot of spaghetti. Add half of the reserved cooking water and remaining one tablespoon olive oil. Heat over medium heat for about three minutes; add remaining reserved cooking water and toss lightly. Remove from heat and stir in basil and parsley.

To serve, pour into a warm serving bowl. Sprinkle with crumbled cheese and bring to the table while still hot.

Tip: If you are starving or need a dish that serves four adults, this recipe easily doubles.

 


Randolph Graham, a recent cooking class checking the soups

Chef Randy’s latest book: Ojai Valley Make Ahead Cookbook on Sale at AMAZON

For additional recipes, see Chef Randy’s website at valley-vegetarian.com.


Chef Randy has been a vegetarian for over 40 years and eats local and organic grain, fresh fruit, and vegetables as much as possible. He is known locally as the “Healthy Chef.” His column, Chef Randy, is syndicated in California newspapers. See his website at Valley-Vegetarian.com for more recipes.

Visit his author’s page on Amazon for culinary inspiration!  


 

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