Another good recipe from Cooking Light! This was a refreshing summer pasta with a lot of flavor. I think next time I would add more red pepper flakes to give it a little more of a kick, possibly even try and melt the goat cheese so it evenly coats the pasta. I suggest you try this recipe, it is very tasty! Jackie and Sally joined us for dinner, Sally provided so much entertainment for us. I had to include a few pictures of Silly Sally! Thanks for coming over guys!
Yield: 6 servings (serving size: about 1 1/3 cups)
Ingredients
- 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
- 1/2 teaspoon kosher salt
- 1/8 teaspoon crushed red pepper
- 1/4 cup chopped or torn fresh basil leaves
- 1/4 cup chopped fresh flat-leaf parsley
- 3/4 cup (3 ounces) crumbled semisoft goat cheese
Preparation
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 1/2 cup cooking water. Return spaghetti to pan; set aside, and keep warm.
3. While spaghetti cooks, combine tomatoes, 1 tablespoon olive oil, vinegar, 1/2 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 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.
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