Italian Roasted Tomatoes, Basil and Spaghetti
This is lovely, fresh, simple, quick and easy pasta dish that can be served as fast as the spaghetti can cook. Fresh Italian flavor rings through and the ingredients are perfectly matched.
Ingredients
| 5 | ounces |
pasta
any kind will do, prefer whole wheat spaghetti |
|
| ¼ | cup |
basil
fresh, chopped |
* |
| 1 | clove |
garlic
minced |
|
| 14 | ounces |
cherry tomatoes
Italian, canned, unpeeled whole, no salt added |
|
| ½ | teaspoon |
sea salt
preferable high quality |
|
| 1 | teaspoon |
olive oil, extra-virgin
as high a quality as you can find |
Directions
Preheat the oven broiler. Start cooking the pasta according to the package directions.
Place the whole cherry tomatoes on a baking sheet coated with a light amount of cooking spray. Broil until lightly charred.
In a bowl mix the tomatoes, garlic and olive oil. Roughly breaking up the whole cherry tomatoes. Add most of the fresh basil and gently mix together.
Place a serving of the well drained cooked pasta on a plate. Top with the tomato mixture. Sprinkle with the sea salt, garish with some basil. Enjoy.
Note:
For the photo I used President's Choice, Splendido La Cucina Italiana unpeeled whole Italian cherry tomatoes. Fresh basil just picked from my herb garden, Maldon Pure Flaky smoked sea salt and Nicolas Alziari stone pressed Extra Virgin Olive oil.
Nutrition Facts
Serving Size 229g (8.1 oz)
