Spaghetti & roasted cherry tomatoes
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
Instructions
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.