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Quick-Roasted Cherry Tomato Sauce with Spaghetti

Quick-Roasted Cherry Tomato Sauce with Spaghetti
Quick-Roasted Cherry Tomato Sauce with Spaghetti is a vegetarian sauce. One serving contains 329 calories, 11g of protein, and 11g of fat. This recipe serves 4. From preparation to the plate, this recipe takes about 32 minutes. If you have water, kosher salt, semisoft goat cheese, and a few other ingredients on hand, you can make it.

Instructions

1
Preheat oven to 45
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OvenOven
2
Bring 4 quarts water to a boil in a large Dutch oven.
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WaterWater
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Dutch OvenDutch Oven
3
Add 1 tablespoon salt and spaghetti to boiling water; cook 10 minutes or until spaghetti is al dente.
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SpaghettiSpaghetti
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SaltSalt
4
Drain spaghetti in a colander over a bowl, reserving 1/3 cup cooking water. Return spaghetti to pan; set aside, and keep warm.
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SpaghettiSpaghetti
WaterWater
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5
While spaghetti cooks, combine tomatoes, 1 tablespoon olive oil, vinegar, 3/8 teaspoon salt, and pepper on a jelly-roll pan, tossing well to coat.
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SpaghettiSpaghetti
TomatoTomato
VinegarVinegar
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6
Bake tomato mixture at 450 for 10 minutes or until tomatoes are soft and lightly charred in places.
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7
Add tomatoes and any tomato juice to spaghetti in Dutch oven.
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Tomato JuiceTomato Juice
SpaghettiSpaghetti
TomatoTomato
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8
Add 3 tablespoons reserved cooking water to jelly-roll pan, scraping pan to loosen browned bits; carefully pour water mixture and remaining 1 tablespoon oil into spaghetti mixture.
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WaterWater
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9
Place Dutch oven over medium heat.
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10
Add remaining reserved cooking water, 1 tablespoon at a time, until spaghetti mixture is moist, tossing frequently. Stir in basil and parsley.
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ParsleyParsley
BasilBasil
WaterWater
11
Sprinkle with cheese.
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CheeseCheese
12
Serve immediately.
DifficultyMedium
Ready In32 m.
Servings4
Health Score16
Vegetarian
DietsLacto Ovo Vegetarian
Dish TypesSauce
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