Spaghetti with Roasted Cherry Tomato Sauce and Basil
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Has your backyard herb garden left you with an abundance of basil? Take a break from pesto and try this rustic, herb-infused tomato sauce.
Servings: 4
Ingredients:
Spaghetti with Roasted Cherry Tomato Sauce and Basil
Photography by David Scott
| Nutritional Info | |
| Per serving: about | - |
| cal | 474 |
| pro | 14 g |
| total fat | 15 g |
| sat. fat | 3 g |
| carb | 72 g |
| fibre | 6 g |
| chol | 4 mg |
| sodium | 620 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 30% |
| vit A | 16% |
| vit C | 32% |
| folate | 87% |
Suggested Recipes
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12 oz (375 g) spaghetti
1/4 cup (50 mL) minced fresh basil (approx)
1/4 cup (50 mL) crumbled goat cheese
1/4 cup (50 mL) sliced pitted black olives
Roasted cherry_tomato_sauce:
4 cups (1 mL) cherry_tomatoes, halved (about 1 lb/500 g)
4 cloves garlic, sliced
3 tbsp (45 mL) extra-virgin olive oil
1 tbsp (15 mL) balsamic vinegar
2 tsp (10 mL) minced fresh rosemary
1/2 tsp (2 mL) salt
Pinch hot pepper flakes
Preparation:
Roasted Cherry Tomato Sauce: In 13- x 9-inch (3.5 L) metal cake pan, toss together tomatoes, garlic, oil, vinegar, rosemary, salt and hot pepper flakes. Roast in 400°F (200°C) oven until shrivelled, about 25 minutes.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes. Drain and transfer to large serving bowl.
Add tomato sauce and basil, tossing to combine. Sprinkle with goat cheese, olives, and more basil if desired.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes. Drain and transfer to large serving bowl.
Add tomato sauce and basil, tossing to combine. Sprinkle with goat cheese, olives, and more basil if desired.
Source
Canadian Living Magazine: October 2008
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