Name: Spaghetti & roasted cherry tomatoes
Prep time: 15 min
Cook time: 25 min
Ingredients: 375 grams spaghetti (uncooked); 60 ml thinly sliced basil; 60 ml crumbled goat cheese; 60 ml chopped black olives; 1 kg cherry tomatoes (approx two packages), cut in half; 4 cloves garlic, crushed; 45 ml olive oil; 15 ml balsamic vinegar; 10 ml minced fresh rosemary; sprinkle salt; pinch hot pepper flakes

jennb

Spaghetti & roasted cherry tomatoes

Print Recipe

Prep Time 15

Cook Time 25

Servings: 4 servings

Course: Main Course

Cuisine: Italian

Ingredients Method

Ingredients

375 grams spaghetti (uncooked)
60 ml thinly sliced basil
60 ml crumbled goat cheese
60 ml chopped black olives
1 kg cherry tomatoes (approx two packages), cut in half
4 cloves garlic, crushed
45 ml olive oil
15 ml balsamic vinegar
10 ml minced fresh rosemary
sprinkle salt
pinch hot pepper flakes

Method

Make the sauce

Turn oven on to 200C.
In a glass baking dish, toss together tomatoes, garlic, oil, vinegar, rosemary, salt, & hot pepper flakes
Bake in oven for approx 25 min.

Make the spaghetti

In a large pot, cook spaghetti until al dente (about 8 minutes)
Drain & transfer to glass baking dish with roasted tomatoes. Toss to cover the spaghetti with the tomatoe sauce.
Toss in fresh basil. Serve. People can add their own goat cheese & olives.
Alternatively, depending on the people, toss the goat cheese & olives in the same pot.

Spaghetti with roasted cherry tomatoes

Spaghetti & roasted cherry tomatoes

Ingredients

Method