I think we can all agree, there’s just nothing like Mom’s home cookin’. It just tastes better, doesn’t it? For that reason I’ve asked my Mom to submit some of her favorite recipes for me to share with y’all each Monday. Let’s get cooking in the kitchen with Mom!
The weather is HOT and our garden is a-growin’! We got a bounty of tomatoes and herbs right now, so many of our meals revolve around putting those to their best use. One of the tastiest dishes that’s become a go-to staples for dinner is our recipe for Summer Roasted Tomato and Basil Spaghetti. It’s a super fresh, tasty dish that is sure to please a crowd. This recipe serves 2, so double as needed and don’t plan for leftovers because this is sure to get all gobbled up.
Summer Roasted Tomato & Basil Spaghetti
Author: NorCal Coupon Gal
Recipe type: Dinner
Cuisine: Italian
Serves: 2
Ingredients
- 1 container grape tomatoes (10 – 11 oz.)
- 1 clove garlic, finely chopped
- 2¾ tablespoons extra-virgin olive oil
- Sea salt and freshly ground black pepper
- Up to 1 teaspoon red pepper flakes (optional)
- 4 large basil leaves, sliced chiffonade
- 8 oz. spaghetti
- ½ cup freshly shredded Parmesan
Instructions
- Bring a large pot of cold, salted water to a boil for the pasta.
- Heat your oven to 350 degrees.
- On a rimmed baking sheet, toss the tomatoes and the garlic with one tablespoon olive oil, rolling around until well coated. Season with salt and pepper.
- Spread in a single layer and bake in oven until the tomatoes are beginning to brown but are still juicy, about 25 minutes.
- While the tomatoes cook, pour the remaining 1¾ tablespoon olive oil in a deep saute pan. Add half of basil, garlic and red pepper flakes (if using).
- When the tomatoes are cooked, start the pasta by adding the spaghetti to the boiling water and cooking until al dente.
- While the spaghetti is cooking, scrape the cooked tomatoes with any juices into the skillet. Crush the tomatoes and garlic with a fork. Bring to a simmer over medium-high heat and cook gently until the tomatoes release their juices and the mixture reduces slightly, 3 to 4 minutes.
- When the pasta is almost cooked, scoop out about ½ cup of the pasta cooking water and add to the tomato mixture. Continue simmering.
- When the pasta is cooked, drain the pasta and add to the skillet with the tomato mixture. Continue to cook 2 to 3 more minutes, stirring, to allow the pasta to absorb the flavors.
- Before serving, sprinkle with the freshly shredded Parmesan and the rest of the fresh basil.
- Enjoy!