Dinner with my daughter, one hot, July night . . .
Ingredients:
16 oz. spaghetti
16 oz. container cherry (or grape) tomatoes
Olive oil
1 T. red wine vinegar
kosher salt
crushed red pepper
3 T. chopped fresh basil
crumbled goat cheese or shaved parmigiano reggiano cheese
8 - 10 garlic cloves
Directions:
1) Preheat oven to 450 degrees
2) Fill large pot with water, bring to a boil, add spaghetti and a few dashes of salt,
and cook spaghetti as directed on the box
While spaghetti is cooking . . .
3) Combine tomatoes, garlic cloves (whole, peeled), 1 or 2 swirls of olive oil, vinegar,
and salt ( to taste ) in a baking pan.
Toss well, to coat, and place in oven.
4) In the sink, place a small pot underneath a colander.
You will want to save the reserve pasta water.
When the pasta is done, drain the pasta into the colander.
5) While the pasta is draining, remove tomato mixture from oven.
Add to the empty pasta pot.
Add a small amount of the pasta water to the pan, scraping off any of the tomatoes, garlic,
and juices, and add that to the pot, as well.
6) Add pasta to pot with tomato mixture, and toss together, adding more of the pasta water,
as needed, a little bit at a time.
The pasta will soak up the juices, giving sauce a nice consistency.
You will end up throwing most of the reserve pasta water out.
7) Sprinkle pasta with crushed, red pepper ( to taste ).
8) Place pasta in a large pasta bowl , for serving.
Top with the chopped, fresh basil.
I put the cheese on the side,
so my daughter and I could choose our own.
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How's it taste?
My daughter preferred the parmigiano reggiano.
Spaghetti with Roasted Garlic and Grape Tomato Sauce
Inspired by www.myrecipes.com
Ingredients:
16 oz. spaghetti
16 oz. container cherry (or grape) tomatoes
Olive oil
1 T. red wine vinegar
kosher salt
crushed red pepper
3 T. chopped fresh basil
crumbled goat cheese or shaved parmigiano reggiano cheese
8 - 10 garlic cloves
Directions:
1) Preheat oven to 450 degrees
2) Fill large pot with water, bring to a boil, add spaghetti and a few dashes of salt,
and cook spaghetti as directed on the box
While spaghetti is cooking . . .
3) Combine tomatoes, garlic cloves (whole, peeled), 1 or 2 swirls of olive oil, vinegar,
and salt ( to taste ) in a baking pan.
Toss well, to coat, and place in oven.
4) In the sink, place a small pot underneath a colander.
You will want to save the reserve pasta water.
When the pasta is done, drain the pasta into the colander.
5) While the pasta is draining, remove tomato mixture from oven.
Add to the empty pasta pot.
Add a small amount of the pasta water to the pan, scraping off any of the tomatoes, garlic,
and juices, and add that to the pot, as well.
6) Add pasta to pot with tomato mixture, and toss together, adding more of the pasta water,
as needed, a little bit at a time.
The pasta will soak up the juices, giving sauce a nice consistency.
You will end up throwing most of the reserve pasta water out.
7) Sprinkle pasta with crushed, red pepper ( to taste ).
8) Place pasta in a large pasta bowl , for serving.
Top with the chopped, fresh basil.
I put the cheese on the side,
so my daughter and I could choose our own.
-------------------------------------------------------------------------------
How's it taste?
Delicious!
I used the goat cheese, which gives the sauce a sweet flavor and creamy consistency.My daughter preferred the parmigiano reggiano.
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