Spaghetti with Roasted and Fresh Tomatoes
Equally delicious warm or cold, this pasta is the perfect summer dish for a light and healthy meal.
Pasta is one of those food which is not often seen on my dining table and the only reason is that I have a gluten sensitivity which does not allow me to enjoy grains as much as I would like to. Every now and then, specially when I have friends over, I do grant myself a small serving of whole wheat pasta dressed with simple, fresh and genuine ingredients.
Like this recipe I am sharing with you today, it calls for fresh tomatoes, ricotta cheese, cold pressed extra virgin olive oil, basil, mint and just salt and pepper. Yes! That’s all you need and trust me when I say that just these few simple ingredients make a super tasty dish! Fully Mediterranean, healthy and packed with nutrients.
Let me know you how 😉
Ingredients (serves 4):
- 500 g tomatoes on the vine
- 1/4 cup grated pecorino romano cheese (or parmesan cheese)
- 1 cup heirloom mix cherry tomatoes
- 4 tbsp extra virgin olive oil
- 1 tbsp coconut vinegar or balsamic vinegar
- 1/4 cup fresh basil
- 3 tbsp fresh mint leaves
- salt and ground pepper
- 320 g spaghetti or bucatini pasta
- 1/2 cup fresh ricotta cheese (check out my recipe for homemade one)
Preheat oven to 200 C or 425 degrees. Lay tomatoes on the vine on a baking dish,
drizzle with some extra virgin olive oil, season with salt and pepper
Roast until bursting and charred in spots, 20 to 30 minutes.
In a bowl toss diced tomatoes, basil, and mint with 2 tablespoons oil; season with salt and pepper. Remove the roasted tomatoes from the vine and cut some in half.
Mash some ricotta cheese with the back of a spoon to make it creamier
Bring a large pot of salted water to a boil. Add pasta; cook according to package directions until al dente. Reserve 1 cup liquid and drain the rest.