Spaghetti with roasted tomatoes
Roasted Tomato Spaghetti: A Quick and Delicious Recipe
If you are a pasta lover, then this roasted tomato spaghetti recipe will surely become one of your favorites. It is a simple yet flavorful dish, perfect for a quick dinner after a long day at work. The roasted tomatoes bring a natural sweetness, while the garlic and basil perfectly complement this dish. Let's get started!
Preparation time: 10 minutes
Baking time: 20 minutes
Total time: 30 minutes
Servings: 2-3
Ingredients needed:
- 1/2 pack spaghetti (approximately 200 g)
- ~20 cherry tomatoes (or small tomatoes)
- 4 cloves of garlic
- 1/2 cup white wine
- 1 tablespoon olive oil
- 2 tablespoons breadcrumbs
- 2-3 tablespoons grated cheese (or any preferred cheese)
- 1 tablespoon butter
- Fresh basil
- Salt and pepper, to taste
- Chili powder (optional, for those who prefer a bit of spice)
A bit of history:
Pasta has a fascinating history, having been consumed for thousands of years. It is said to have been brought to Europe by traders from Asia, and over time it has evolved into various forms and dishes. This simple recipe, with roasted tomatoes, is proof of how basic ingredients can create a refined and tasty dish without requiring much time or effort.
Preparing the roasted tomato spaghetti:
1. Preparing the tomatoes:
Start by washing the cherry tomatoes under cold running water. Then, cut them in half. It is important to choose ripe tomatoes, as their flavor will enhance the final taste of the dish. In a bowl, add the tomatoes, sprinkle with salt and pepper, add 1 tablespoon of olive oil and the breadcrumbs. Gently mix to coat the tomatoes with the seasonings without crushing them.
2. Roasting the tomatoes:
Preheat the oven to 200°C. Arrange the tomatoes on a baking tray lined with parchment paper, making sure they do not overlap. Roast them for 15-20 minutes until they become soft and slightly caramelized. This step will intensify the flavor of the tomatoes and add a sweet taste to the dish.
3. Boiling the spaghetti:
In a pot, bring water to a boil, add salt, and place the spaghetti. Cook them according to the package instructions, usually between 8-10 minutes, until al dente. It is important not to overcook them to avoid a mushy texture.
4. Preparing the sauce:
In a large skillet, melt the butter over medium heat and add the sliced garlic. Let it sizzle for a few minutes until it becomes golden and its aroma begins to fill the kitchen. Then, pour in half a cup of white wine and let it simmer for 5 minutes. This step will release the flavors and add a touch of elegance to the sauce.
5. Adding the roasted tomatoes:
Add half of the roasted tomatoes to the skillet and gently crush them with the back of a spoon. Let it simmer for 1-2 minutes, then add the rest of the tomatoes and the chopped basil. If you like a spicy sauce, feel free to add a bit of chili powder.
6. Finalizing the dish:
Before adding the pasta, pour a ladle of the water in which the pasta was boiled into the sauce in the skillet. Turn off the heat and mix well to combine the flavors. Drain the cooked spaghetti and add it to the skillet. Gently toss, being careful not to crush them, until the sauce evenly coats the pasta. Finally, add the grated cheese and mix until melted.
Serving:
Serve the roasted tomato spaghetti warm, garnished with fresh basil leaves. A delicious suggestion would be to accompany it with a crisp green salad and a glass of white wine, perfect for completing the culinary experience.
Useful tips:
- You can vary the recipe by adding olives or chili peppers for an extra burst of flavor.
- If you don’t have white wine, you can use vegetable broth or water to deglaze the skillet.
- Tomatoes can be replaced with zucchini or bell peppers for a vegetarian option.
Frequently asked questions:
1. Can I use other types of pasta?
Absolutely! This recipe works great with other types of pasta, such as penne or fusilli.
2. How can I make this recipe vegan?
Replace the butter with olive oil and omit the cheese or use a vegan substitute.
3. What can I do with the leftovers?
The roasted tomato spaghetti can be kept in the refrigerator for 2-3 days. Reheat it in the microwave or on the stove with a little olive oil to revive it.
Nutritional benefits:
This recipe is rich in vitamins and antioxidants due to the tomatoes, which are an excellent source of vitamin C, potassium, and lycopene. The pasta provides complex carbohydrates, essential for energy, while the garlic adds anti-inflammatory and antioxidant properties.
So, next time you're short on time, remember that you can quickly and easily prepare this roasted tomato spaghetti. The delicate flavors and creamy texture will transport you to a savory meal without requiring much effort. Bon appétit!
Ingredients: 1/2 package of spaghetti ~20 cherry tomatoes 4 cloves of garlic 1/2 cup of white wine 1 tablespoon of olive oil 2 tablespoons of breadcrumbs 2-3 tablespoons of grated cheese (or any other cheese) 1 tablespoon of butter basil salt, pepper chili powder (optional)
