Spaghetti with Roasted Cherry Tomato Sauce & Basil
This recipe is from Canadian Living (I don’t remember which magazine volume or number – sorry) and it is absolutely to-die-for. One time when I was so set on satisfying the craving I had for it, I added crushed tomatoes and tomato paste to make it a soup… then ate it as such (blushing). What can I say? I’m a dedicated fan of it. It’s pretty easy to make but requires a 13×19 inch GLASS baking dish. You can use a pot but the tomatoes just don’t turn out the same. Sometimes when my mom makes this recipe she makes (in a separate cooking unit) garlic butter shrimp and uses 3-5 of them as decoration.
I also used this as a sauce for grilled salmon. I was trying to use up leftovers so marinated some salmon fillets in a little olive oil, minced garlic, and fresh chopped basil. Left it in the fridge for about an hour then grilled it. To serve, I put the salmon on a bed of fresh baby spinach leaves then drizzled (rather generously) the sauce over the salad. It was deeeelish and as I’m sure you can assume, a much healthier alternative.
12 oz spaghetti
¼ cup thinly sliced fresh basil
¼ cup crumbled feta cheese
¼ cup sliced or chopped kalamata olives
4 cups cherry tomatoes, halved
4 cloves garlic, sliced
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
2 tsp rosemary
½ tsp salt
Pinch of hot pepper flakes
In a 13x 19 inch glass baking dish, toss together the tomatoes, garlic, oil, vinegar, rosemary, salt and hot pepper flakes. Roast in 400 degree F oven until shriveled, approximately 25 minutes. Meanwhile, in a large pot of boiling water, cook pasta until al dente. Drain and transfer to a large serving bowl.
Toss with sauce and basil to coat. Sprinkle with cheese and olives to serve.
This article is written by a student writer from the Her Campus at U Vic chapter.