Roasted Cherry Tomato Spaghetti is a quick and easy pasta dish that is bursting with flavor. This recipe combines the sweetness of cherry tomatoes with the richness of olive oil and the nuttiness of parmesan cheese to create a delicious and satisfying meal. The cherry tomatoes are roasted in the oven until they are tender and juicy, and then they are mixed with cooked spaghetti and a simple sauce made from garlic, olive oil, and red pepper flakes. This dish is perfect for busy weeknights or lazy weekends when you want to whip up something delicious without spending too much time in the kitchen.
One of the great things about this Roasted Cherry Tomato Spaghetti recipe is that it is versatile and can be customized to suit your tastes. You can add other ingredients like spinach, mushrooms, or grilled chicken to make the dish even more flavorful and nutritious. The dish is also a great option for those who follow a vegetarian or vegan diet since it is meat-free and can be made vegan by simply omitting the parmesan cheese. This recipe is sure to become a family favorite and a go-to dish for when you want a quick and tasty meal.
How to make Roasted Cherry Tomato Spaghetti
- 2 1/2 cups flour or all-purpose
- 3 whole eggs ( medium)
- 2 eggs yolks
- 1/2 tsp lemon juice
- 1/2 tsp salt
- Pinch of granulated sugar
- 1 tbsp granulated sugar
For the Sauce:
- 4 tbsp olive oil
- 6-7 medium cloves garlic
- 3 mini red sweet peppers
- 1 Lbs cherry tomatoes
- Fresh basil leaves
- Salt and black pepper
- 1/2 cup boiling water
- 1/2 cup parmesan cheese
1• Place the flour on a work surface, add salt and sugar and make a well.
2• Add the eggs and lemon juice to the well.
3• Using a fork, pierce the egg yolks and whisk.
4• Slowly move more flour from the sides to the well by moving your fork around the well and rolling up the dough as in the video.
5• Drizzle the oil on the surface of the dough and keep kneading for 5-6 min until it is elastic and no longer sticky.
6• If the dough seems too dry you can add 1-2 tbsp water.
7• Wrap the dough with plastic wrap and let it rest for 20-30 min at room temp.
8• Slice the dough into 4-6 equal pieces and run the dough through a pasta roller.
9• Repeat the same process with the remaining dough.
10• On a pasta drying rack, dry out the ready pasta sheets (or hang them over the back of a clean chair) for 5-7 min so that they don’t stick or can be cut easily!
11• Sprinkle the sheets with semolina flour.
12• Using a pasta cutter attachment or chitarra cut the sheets to your ideal shape, sprinkle with a bit of extra semolina flour and let the pasta rest for about 10-15 min to dry out slightly.
13• Meanwhile, preheat the oven to 400F.
14• In a medium tray or iron-cast, place the garlic cloves, peppers, tomatoes, and fresh basil leaves.
15• Add olive oil, salt, and red pepper.
16• Mix to combine.
17• Roast it until the tomatoes are soft.
18• Remove from the oven and set aside to cool for 5-10 min.
19• Bring a large pot of salted water to boil.
20• Cook pasta until al dente about 6-7 min.
21• Drain it, reserving 1 cup of the cooking water.
22• Using a fork, mash the roasted vegetables, or blend them using a food processor.
23• Transfer the sauce to a pan and add boiling water and parmesan.
24• Add the drained pasta to the sauce.
25• Toss gently to combine.
26• Transfer to a bowl and serve with burrata cheese and fresh basil.
27• Bon appétit!