Wednesday, February 22, 2012

Spaghetti with Roasted Tomatoes and Feta for two

Roasted Tomato Feta Pasta

When I was in the city, I couldn't get over how cheap produce was and bought copious amounts of everything from pints of cherry tomatoes to grapes, peppers, and cucumbers. With the prices so low I was able to load up the fridge, and we are still working on using it all up.  We weren't eating the cherry tomatoes fast enough, so I decided one night to make a pasta sauce with them.  I had seen Michael Smith do this, and inspired by the contents of my fridge I decided to go for it.

1 pint of cherry/grape tomatoes (about 2 cups)
2 cloves of garlic, peeled and sliced into chips
freshly cracked pepper
1 tbsp and 1 tsp olive oil
1 1/2  tsp balsamic vinegar
pinch hot pepper flakes
freshly cracked pepper to taste
1 tbsp rosemary
1/4 cup sliced Kalamata olives
handful of freshly grated Parmesan cheese
2 cubes of pesto, thawed  (if you use store bought, omit the Parmesan cheese)
1/4 cup crumbled feta
6 oz spaghetti

Pre-heat oven to 400 F. Line a 9x13 baking dish with parchment paper.

Slice the tomatoes in half lengthwise and toss in a bowl with garlic, rosemary, balsamic vinegar, olive oil, hot pepper flakes and black pepper.

Spread the tomatoes out in the pan in a single layer and roast for about 25 minutes. 

In the meantime, cook the pasta in boiling salted water according to package directions.  Drain, reserving a small amount of the water. Toss cooked pasta with pesto, roasted tomatoes, feta, and olives.  Serve immediately.

Makes 2 servings
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