Spaghetti With Slow Roasted Tomatoes And Cheese Food

PASTA WITH ROASTED TOMATOES

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 475 degrees F. Quarter the tomatoes, then scoop the seeds and pulp into a sieve set over a bowl (reserve the tomatoes). Press on the seeds and pulp to extract the juice (you should have about 1/2 cup). Chop the tomatoes and toss with 3 tablespoons olive oil on a rimmed baking sheet; season with salt. Toss the zucchini with 3 tablespoons olive oil on a separate baking sheet; season with salt and pepper. Roast, switching the position of the pans halfway through, until tender and browned in spots, 15 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Cook the pasta as the label directs; reserve 1 cup cooking water, then drain.
• Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the garlic; cook 2 minutes. Add the cherry peppers; cook 1 minute. Stir in the tomato paste, then the reserved tomato juice and 1/2 cup cooking water. Bring to a boil; simmer until reduced by half, 5 minutes. Add the pasta, vegetables, basil and parmesan to the skillet; season with salt. Cook, tossing, 1 minute, adding more of the reserved cooking water as needed to loosen.

SPAGHETTI WITH FRESH TOMATOES

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large serving bowl, combine the tomatoes, cheese, basil, olives, vinegar, salt and pepper. Drain spaghetti; add to tomato mixture and toss to combine. , In a small nonstick skillet over medium heat, cook garlic in oil until tender. Pour over spaghetti mixture; toss to coat.

SPAGHETTI WITH SLOW-ROASTED TOMATOES AND CHEESE

Steps:

• Bring a large pot of water to boil. Add spaghetti and a generous pinch of salt. Cook until spaghetti is al dente, about 8 minutes.
• Meanwhile, place tomatoes in very large, heavy skillet over moderate heat. Cook until they are heated through; then, stir in the olive oil.
• When spaghetti is done, drain it well, and add it to pan with tomatoes. Place over medium heat, and cook a few minutes, tossing the spaghetti and tomatoes together. Add cheese and parsley, toss again, and serve.

SPAGHETTI WITH ROASTED TOMATOES

Steps:

• Pre-heat oven to 450F; adjust oven rack to highest shelf.
• Gently combine tomatoes with garlic, oil, basil, sugar, Tabasco, salt, pepper and cheese in large bowl.
• Arrange tomato mixture in single layer on large, low-sided (or tomatoes will steam) non-stick or non-reactive baking sheet.
• (I find it easier to cover baking sheet with foil- makes for easier clean-up).
• Bake for 30 minutes or until tomatoes are tender and edges have charred.
• Cook pasta in large pot of boiling salted water until al dente.
• Drain well and immediately toss with tomato mixture in large serving bowl.
• Serve with extra cheese and pass the peppermill.

PENNE WITH SLOW ROASTED CHERRY TOMATOES AND GOAT CHEESE

Steps:

• Preheat the oven to 250 degrees F.
• Line 2 large baking sheets with parchment paper or wax paper. Halve each tomato and place cut side up in 1 flat layer on the baking sheets. Put a slice of garlic on top of each tomato half. Drizzle the tomatoes with 1 tablespoon of the olive oil and sprinkle on the salt. Roast until the tomatoes are dried around the edges but still moist, about 2 hours(be careful not to burn the garlic). I check after about a 1/2 hour and push the garlic down into the tomato.
• Crumble the goat cheese into large chunks and refrigerate until ready to serve the pasta.
• Cook the pasta in salted boiling water according to the package directions. Remove 1 cup of the cooking liquid and reserve. Drain the pasta well and return to the pot. Add the tomatoes, goat cheese, basil, reserved cooking liquid, and remaining 2 tablespoons olive oil. Toss well and season with salt and pepper. Serve warm. Enjoy!

PENNE WITH SLOW-ROASTED CHERRY TOMATOES AND GOAT CHEESE

Steps:

• Preheat the oven to 250°F and line 2 large baking sheets with parchment paper. Halve each tomato and place cut side up in one flat layer on the baking sheets. Drizzle the tomatoes with 1 tablespoon of the olive oil and sprinkle on the salt. Roast until the tomatoes are dried around the edges but still moist, about 2 hours.
• Crumble the goat cheese into large chunks and refrigerate until ready to serve the pasta.
• Cook the pasta in salted boiling water according to the package directions. Remove 1 cup of the cooking liquid and reserve. Drain the pasta well and return to the pot. Add the tomatoes, goat cheese, basil, reserved cooking liquid, and remaining 2 tablespoons olive oil. Toss well and season with salt and pepper. Serve warm.

OVEN ROASTED FRESH TOMATO SAUCE WITH SPAGHETTI

Steps:

• Preheat the oven to 400°F.
• Cut tomatoes into 1-inch chunks, discarding the cores. Place tomatoes in a large bowl. Mix in the olive oil, garlic, sugar, salt, basil and pepper.
• Pour into an oven-proof baking dish just large enough to hold the chopped tomato in a shallow layer. Roast in the oven for about 40 minutes, stirring lightly just once about halfway. The tomato should cook down to soft chunks and the juices should roast until slightly thickened (it will thicken a little as it cools down). If you don't like tomato peel, pull out the pieces that stick out at this point.
• Drain the cooked spaghetti and return to the hot pot. Pour in the roasted tomatoes and the juices, plus the cheeses. Mix well.
• Serve immediately garnished with fresh basil.

SPAGHETTI WITH ROASTED TOMATO SAUCE

Steps:

• Cook spaghetti in a pot of boiling salted water until al dente, according to package instructions. Drain; return to pot.
• Toss pasta with 1 cup warmed Roasted Tomato Sauce. Divide among serving bowls, and sprinkle with grated Parmesan cheese, if desired.