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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