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RECIPE
10 INGREDIENTS11 STEPS40MIN

Spaghetti with Roasted and Fresh Tomatoes

5.0
1 Ratings
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The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
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Fresh tomatoes, ricotta cheese, olive oil, basil, mint, and just salt and pepper. Yes! That’s all you need and trust me when I say that just these few simple ingredients make a super tasty dish. Fully Mediterranean, healthy and packed with nutrients.

40MIN

Total Time
The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
1.1 lb
1/4 cup
Pecorino Romano Cheese , grated
or parmesan cheese
1 cup
Heirloom Cherry Tomatoes
1/4 cup
Extra-Virgin Olive Oil
1 Tbsp
Balsamic Vinegar
or coconut vinegar
1/4 cup
to taste
Salt and Pepper
11.5 oz
Spaghetti
or bucatini pasta
1/2 cup
Ricotta Cheese
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Nutrition Per Serving
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CALORIES
531
FAT
20.9 g
PROTEIN
16.3 g
CARBS
68.8 g

Directions

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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Lay Tomato (500 gram) on the vine on a baking dish and drizzle with some Extra-Virgin Olive Oil (2 tablespoon) and season with salt and pepper.
Step 3
Roast until bursting and charred in spots, 20 to 30 minutes.
Step 4
In a bowl, toss Heirloom Cherry Tomato (1 cup), Fresh Basil (1/4 cup), and Fresh Mint Leaves (3 tablespoon) with Extra-Virgin Olive Oil (2 tablespoon), season with Salt and Pepper (to taste).
Step 5
Remove the roasted tomatoes from the vine and cut some in half.
Step 6
Mash some Ricotta Cheese (1/2 cup) with the back of a spoon to make it creamier.
Step 7
Bring a large pot of salted water to a boil. Add Spaghetti (320 gram), cook according to package directions until al dente. Reserve 1 cup liquid and drain the rest.
Step 8
Return pasta to pot and toss it with the roasted tomatoes, their oil, and 1/2 cup reserved pasta water. (Tomatoes should coat pasta but not create much of a sauce.) Season with Salt and Pepper (to taste), and Balsamic Vinegar (1 tablespoon).
Step 9
Shred some extra basil and mint into the pot together with Pecorino Romano Cheese (1/4 cup).
Step 10
Divide pasta among plates then give each a dollop of ricotta and a spoonful of fresh-tomato mixture.
Step 11
To serve, garnish with a sprig or two of herbs, a drizzle of olive oil, and some grated cheese and pepper. Enjoy!

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Nutrition Per Serving
Calories
531
% Daily Value*
Fat
20.9 g
27%
Saturated Fat
5.3 g
26%
Trans Fat
0.1 g
--
Cholesterol
20.0 mg
7%
Carbohydrates
68.8 g
25%
Fiber
4.4 g
16%
Sugars
7.8 g
--
Protein
16.3 g
33%
Sodium
148.6 mg
6%
Vitamin D
0.1 µg
0%
Calcium
161.3 mg
12%
Iron
3.7 mg
21%
Potassium
421.4 mg
9%
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