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Spaghetti & roasted cherry tomatoes

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
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
  1. Turn oven on to 200C.
  2. In a glass baking dish, toss together tomatoes, garlic, oil, vinegar, rosemary, salt, & hot pepper flakes
  3. Bake in oven for approx 25 min.
Make the spaghetti
  1. In a large pot, cook spaghetti until al dente (about 8 minutes)
  2. Drain & transfer to glass baking dish with roasted tomatoes. Toss to cover the spaghetti with the tomatoe sauce.
  3. Toss in fresh basil. Serve. People can add their own goat cheese & olives.
  4. Alternatively, depending on the people, toss the goat cheese & olives in the same pot.