Do you know what day it is? Meatless Monday! And so continues our weekly feature of a yummy, kitchen-tested meatless recipe. Read on.
There are those who don’t like the idea of going meatless, and can’t comprehend the idea of not eating meat. It’s not as horrible as it sounds! There are a variety of dishes that can be just as good, or better than the traditional meat dishes. (I promise.)
Today’s feature recipe is a twist on the classic spaghetti plate. It makes a nice light dish, and teams up perfectly with a fresh salad. It’s a simple, delightful taste. The roasted cherry tomato sauce is a twist on traditional tomato sauce which elevates everyday pasta to the next level.
Spaghetti with Roasted Cherry Tomato Sauce and Basil
12 oz (375 g) spaghetti – for an extra fibre kick, use the whole grain spaghetti
¼ cup (60 mL) thinly sliced fresh basil
¼ cup (60 mL) crumbled goat cheese (or feta, but can be omitted)
¼ cup (60 mL) sliced black olives (optional)
Roasted Cherry Tomato Sauce
4 cups (1 L) cherry tomatoes, halved
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
½ tsp (2 mL) salt
Pinch hot pepper flakes
Roasted Cherry Tomato Sauce: In 13- x 9-inch (3 L) glass baking dish, toss together tomatoes, garlic, oil, vinegar, rosemary, salt and hot pepper flakes. Roast in 400˚F (200˚C) oven until shriveled, about 25 minutes.
Meanwhile, in large pot of boiling salted water, cook pasta until al dente, about 8 minutes. Drain; transfer to large serving bowl.
Toss with Roasted Cherry Tomato Sauce and basil to coat. Sprinkle with goat cheese and olives.
- CF (guest blogger)