A super fresh recipe for never ending summer days.
Roasted tomatoes full of flavours ready to explode in your plate. Juicy, with just some pinches of garlic and herbs, will make your pasta a memorable dish!
Also, it will be super quick and easy to make and also super cheap.
What you need is some good cherry tomatoes, herbs, extra virgin olive oil and spaghetti.
I hope you have enjoyed this series of dishes with tomatoes. I would eat them every day in summertime ☀️
For the roasted tomatoes:
15 cherry tomatoes
2 pinches of garlic powder
2 pinches of oregano
2 pinches of rosemary
2 pinches of salt
some basil leaves
200 gr of pasta
1 clove of garlic
extra virgin olive oil
more basil leaves
For the cherry tomatoes in the oven:
Wash your cherry tomatoes and cut them in two.
Take a tray and place a sheet of baking paper and place your tomatoes facing up.
Now spread them with a mix of herbs: 2 pinches of garlic powder, rosemary, oregano, salt and pepper. (Feel free to avoid the ones you don’t like.)
Add a good quantity of extra virgin olive oil all over the tomatoes. Turn on the oven at 200 degrees fan and, once ready, place your tomatoes in for 20 minutes or until you see they are getting darker and smaller but not burnt!
Bring the water to boil, salt it and start cooking your pasta.
In another pan heat two tbsp of olive oil and wither one clove of garlic for couple of minutes and then add your roasted tomatoes with all their oil.
Let them cook all together at a low heat for no more than 5 minutes and add two spoons of cooking water.
When the pasta is al dente transfer it to the pan with the tomatoes and simmer it until the sauce and the pasta become one thing. Add two more spoons of cooking water if you see it dry.
Serve immediately with a touch of basil on top to decorate.