Saturday, August 28, 2010

Quick Roasted Cherry Tomato Sauce with Spaghetti

This was delicious! I used regular tomatoes instead of cherry, left out the red pepper (just because I forgot!) and used soft goat cheese. It was yummy and easy! The directions are written in a way that makes it look complicated-it really isn't! Enjoy!

Quick Roasted Cherry Tomato Sauce with Spaghetti

4 quarts water
1 tablespoon kosher salt
12 ounces uncooked spaghetti
2 pints cherry tomatoes
3 tablespoons extra-virgin olive oil, divided
1 tablespoon red wine vinegar
1/2 teaspoon kosher salt
1/8 teaspoon crushed red pepper
1/4 cup chopped or torn fresh basil leaves
1/4 cup chopped fresh flat-leaf parsley
3/4 cup (3 ounces) crumbled semisoft goat cheese

1. Preheat oven to 450°.

2. Bring 4 quarts water to a boil in a large Dutch oven. Add 1 tablespoon salt and spaghetti to boiling water; cook 10 minutes or until spaghetti is al dente. Drain spaghetti in a colander over a bowl, reserving 1/2 cup cooking water. Return spaghetti to pan; set aside, and keep warm.

3. While spaghetti cooks, combine tomatoes, 1 tablespoon olive oil, vinegar, 1/2 teaspoon salt, and pepper on a jelly-roll pan, tossing well to coat. Bake tomato mixture at 450° for 10 minutes or until tomatoes are soft and lightly charred in places.

4. Add tomatoes and any tomato juice to spaghetti in Dutch oven. Add 1/4 cup reserved cooking water to jelly-roll pan, scraping pan to loosen browned bits; carefully pour water mixture and remaining 2 tablespoons oil into spaghetti mixture. Place Dutch oven over medium heat. Add remaining reserved cooking water, 2 tablespoons at a time, until spaghetti mixture is moist, tossing frequently. Stir in basil and parsley. Sprinkle with cheese. Serve immediately.

Original found HERE

Sunday, August 15, 2010

Peggy's Pesto

4 cups basil
6 cloves of garlic
3/4 cup olive oil
1 tsp salt (+ or -)
1 cup pine nuts or walnuts
3/4 cup Parmesan cheese*

Put all in food processor and blend.

*if freezing, leave out cheese