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You are here: Home / Recipes / Easy, tasty, fresh spaghetti
Roasted tomato spaghetti

Easy, tasty, fresh spaghetti

I discovered this recipe in an old Canadian Living magazine. It is so simple, so tasty, and is usually a hit with both my family and guests. You can use regular tomatoes –diced– instead of cherry tomatoes. If I have some old tomatoes in the refrigerator,I need to use up, I just use them. They taste good roasted.

Easy, tasty, fresh spaghetti

  • 375 g spaghetti
  • 60 ml thinly sliced fresh basil
  • 60 ml goat cheese
  • 60 ml sliced black olives
  • 1 litre cherry tomatoes, halved
  • 2-3 cloves garlic, minced
  • 45 ml olive oil
  • 15 ml balsamic vinegar
  • 10 ml minced fresh rosemary
  • to taste salt & pepper
  • pinch hot pepper flakes
  1. Turn on oven to 200 C (400F).

  2. In a glass baking dish, toss together tomatoes, garlic, oil, vinegar, rosemary, salt, & pepper.

  3. Roast in oven about 25 minutes.

  4. Meanwhile, in a large pot of boiling salted, water, cook pasta to al dente (about 8 minutes). Drain, & transfer to large serving bowl.

  5. Toss in roasted cherry tomatoes and basil.

  6. Sprinkle with goat cheese & olives. Or these ingredients can be added on individual plates.

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