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Spaghetti with Roasted Cherry Tomato Sauce & Basil


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  • 12 oz spaghetti
  • 1/4 cup minced fresh basil
  • 1/4 cup crumbled feta cheese
  • 1/4 sliced black olives
  • 4 cups cherry tomatoes, halved (about 1 LB)
  • 4 cloves garlic, sliced
  • 3 TBSP extra virgin olive oil
  • 1 TBSP balsamic vinegar
  • 2 tsp minced fresh rosemary
  • 1/2 tsp salt
  • pinch hot pepper flakes



Step 1

ROASTED CHERRY TOMATO SAUCE: In a 9x13 pan, toss tomatoes, garlic, oil, vinegar, rosemary, salt and hot pepper flakes. Roast in 400F oven until shrivelled, about 25 mins.
Meanwhile, in a large pot of boiling salted water, cook pasta until tender but firm. Drain and transfer to large serving bowl.
Add tomato sauce and basil, tossing to combine. Sprinkle with cheese, olives and more basil, if desired.

Makes 4 servings

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