spaghetti with oven roasted tomatoes
spaghetti con pomodori al forno
TOTAL TIME: 30 minutes
MAKES: 6 servings
Ingredients
- Fine sea salt
- 1/3 cup finely chopped onion
- 1/3 cup finely chopped flat-leaf parsley
- 21/2 pounds mixed tomatoes, including plum, vine, heirloom, cherry, grape and/or currant, cut into 1/4-inch-thick rounds
- 1/4 teaspoon dried oregano
- 2 tablespoons extra-virgin olive oil plus more for serving
- 1 pound spaghetti
- 1/2 cup basil leaves, large leaves torn
Instructions
Heat oven to 400º with rack in middle. Line a baking sheet with parchment paper. Meanwhile, bring a large pot of salted water to a boil.
Spread onion and parsley onto prepared baking sheet; season with 1/4 teaspoon salt. Arrange tomato pieces in a single layer over onion mixture. Season with oregano and 1/4 teaspoon salt, then drizzle with oil. Bake until tomatoes are tender, 20 to 25 minutes.
When tomatoes are 5 minutes from being done, cook pasta in the boiling water until al dente (remove tomatoes from oven when done, and transfer pan to wire rack to cool slightly). Drain and transfer pasta to a large serving bowl. Add tomato mixture and
1/2 of the basil; gently toss to combine, then adjust seasoning to taste. Serve immediately, garnished with remaining basil and an extra drizzle of oil.
Comments [1]
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Posted: September 27, 2012 21:36 by rpparisi
I used a lot (1 1/2 lbs.) of cherry tomatoes and there was a lot of tomato skin in the pasta. Next time I'll use less cherry tomatoes or discard the skins.
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