Quick-Roasted Cherry Tomato Sauce with Spaghetti

Quick-Roasted Cherry Tomato Sauce with Spaghetti
Photo by Gentl & Hyers

Ingredients

  • 1 tablespoon red wine vinegar
  • 1 tablespoon red wine vinegar
  • 2 pints cherry tomatoes
  • 2 pints cherry tomatoes
  • 4 quarts water
  • 4 quarts water
  • 1 tablespoon kosher salt
  • + 15 more ingredients
    • 1 tablespoon kosher salt
    • 3 tablespoons extra-virgin olive oil, divided
    • 3 tablespoons extra-virgin olive oil, divided
    • 12 ounces uncooked spaghetti
    • 12 ounces uncooked spaghetti
    • ¼ cup chopped fresh flat-leaf parsley
    • ¼ cup chopped fresh flat-leaf parsley
    • ¼ cup chopped or torn fresh basil leaves
    • 1/8 teaspoon crushed red pepper
    • ¼ cup chopped or torn fresh basil leaves
    • 1/8 teaspoon crushed red pepper
    • ¾ cup (3 ounces) crumbled semisoft goat cheese
    • ¾ cup (3 ounces) crumbled semisoft goat cheese
    • ½ teaspoon kosher salt
    • ½ teaspoon kosher salt

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, a...

View full recipe at My Recipes

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