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.
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
How to Make It
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 1/3 cup cooking water. Return spaghetti to pan; set aside, and keep warm.
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.
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.
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Sometimes less is more. This is one of those meals that is classic and simple yet extremely good. Quality goat cheese is a must. I also roasted a clove of garlic with the tomatoes and then minced and added at the end. I needed no extra pasta water here. Great way to use those garden cherry tomatoes. Really, really good. And so easy.
My husband & I loved this dish. Read other reviews and made adjustments.
Added lots garlic with skin, big chunks of shallots & red bell pepper with the cherry tomatoes along with olive oil, s & p and dried red pepper flakes & balsamic vinegar ( that's what I have ). Roasted them 15 min ( as suggested by other reviewer ). Added roasted vegetables ( smashed to garlic paste & slice shallots & red bell pepper ) to hot drained linguine. Added rotiserrie chicken breast, chunks and fresh monzarella cheese.... lots of sliced fresh basil.
Delicious .... light ... and quick !
This was awesome! I followed the recipe, with the one exeption of adding one clove of garlic (skin on) to the tomato mixture for roasting. I pressed the roasted garlic into the pasta mixure at the same time as the tomatoes. My husband and I loved this dish and we will be adding it to our regular recipies. The next time I make it I am going to experiment with adding a little less goat cheese (about 1/3 cup instead of 1/2 cup). I also plan on making this for my next girl's night dinner!
Excellent meatless weeknight meal. The flavors are wonderful but you need to use fresh ingredients, especially the basil and parsley. The goat cheese lends a creamy texture and tops off the dish. This will be a new go-to staple in our house.