Summer Spaghetti with Roasted Tomatoes and Fresh Basil
When I think of making summer pasta, I imagine ingredients that are fresh, lively and easy to prepare. The magic happens when all of these fresh ingredients are seasoned properly and blended together to allow their intense flavors to shine though. If you have a garden with these herbs and vegetables then this pasta dish will taste even better.
Our garden is small but usually includes assorted tomatoes, fresh herbs and some hot and sweet peppers. As I stand in my garden and pick the juicy cherry tomatoes, fragrant herbs and zesty jalapeno peppers I often reflect on the beauty that surrounds me and it always inspires me to create something magnificent.
So…let’s start by slicing the tomatoes and the jalapeno pepper…then toss with some garlic cloves, fresh herbs and sprinkle everything with olive oil, salt and pepper. Then transfer this mixture to a parchment lined cookie sheet. Roast the tomatoes for approx 30 minutes or until they soften and the flavors became more intense. Here is the before and after pic.
In a large pot of boiling salted water, cook the pasta for about 8 min. ..then drain and transfer the pasta to a beautiful bowl. Reserve some pasta water so it doesn’t get too dry. Here is a pic of me pouring the sweet tomato mixture right onto the pasta!! look at all that yumminess.!
Gently toss the roasted tomatoes with the pasta, add some reserved pasta water, more fresh basil leaves, sprinkle with extra virgin olive oil along with some pecorino romano cheese!! There you have it…Isn’t it beautiful!! and I can tell you ….it was a flavor blast!! Buon appetito!
- 1 pound cherry tomatoes, halved
- 1 jalapeno pepper, sliced
- 1/4 cup olive oil
- 3 garlic cloves, halved
- salt/ pepper to taste
- 1/4 cup fresh basil leaves
- 1 sprig of fresh rosemary
- 1 pound thin spaghetti
- 2 tablespoons extra-virgin olive oil
- finely grated pecorino romano cheese
- Additional chopped fresh basil
- Kathleen Barbato, 3italiansisters.com
- Position rack in center of oven and preheat to 400 degrees F.
- In a large bowl, toss the tomatoes and sliced jalapeno pepper with the oil, garlic cloves, salt and pepper. sprinkle with basil and sprig of rosemary.
- Place tomato mixture on a parchment lined cookie sheet.
- Roast in oven until tomatoes are softened and lightly browned, approx 30 to 35 minutes. Remove from the oven and set aside
- Bring a large pot of salted water to a boil and cook the pasta until al dente, about 8 minutes. Drain and reserve 1 cup of pasta water.
- Transfer pasta to a pasta bowl, . Toss with the extra-virgin olive oil and a ladle full of pasta water..
- Add the roasted tomatoes and pan juices and toss gently with pasta. .
- Add the pecorino cheese and freshly torn basil leaves.
- Serve immediately.
- Kathleen Barbato…. 3 Italian Sisters, LLC
So easy and so memorable…made with love by Kathleen Barbato….3 Italian Sisters.♥
