Quick-Roasted Cherry Tomato Sauce with Spaghetti

By Kplmrm

OK, so tomatoes are fruits, not vegetables--but you use them like veggies. For the prettiest dish, use multicolored tomatoes from the farmers' market or, if you're lucky, your backyard.

Yield: 6 servings (serving size: about 1 1/3 cups)

Nutritional Information
Calories:328
Fat:10.8g (sat 3.2g,mono 5.8g,poly 1.2g)
Protein:11g
Carbohydrate:46.6g
Fiber:3.2g
Cholesterol:7mg
Iron:2.7mg
Sodium:376mg
Calcium:48mg

Ingredients

• 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

Preparation

Step 1

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.