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RECIPE
11 INGREDIENTS 11 STEPS 40min

Spaghetti with Roasted and Fresh Tomatoes

5.0
1 Ratings
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.
Spaghetti with Roasted and Fresh Tomatoes Recipe | SideChef
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.
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
https://www.thefitmediterranean.com/
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Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
https://www.thefitmediterranean.com/
40min
Total Time
$1.42
Cost Per Serving

Ingredients

Servings
4
US / METRIC
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
to taste
11.5 oz
Spaghetti
or bucatini pasta
1/2 cup
Ricotta Cheese
Save Time,
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
530
FAT
20.8 g
PROTEIN
16.2 g
CARBS
68.8 g

Cooking Instructions

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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Lay Tomatoes on the Vine (2 1/2 cups) on a baking dish and drizzle with some Extra-Virgin Olive Oil (2 Tbsp) and season with Salt (to taste) and Ground Black Pepper (to taste) .
Step 3
Roast until bursting and charred in spots, 20 to 30 minutes.
Step 4
In a bowl, toss Heirloom Cherry Tomatoes (1 cup) , Fresh Basil (1/4 cup) , and Fresh Mint Leaves (3 Tbsp) with Extra-Virgin Olive Oil (2 Tbsp) , season with Salt (to taste) and Ground Black Pepper (to taste) .
Step 5
Remove the roasted tomatoes from the vine and cut some in half.
Step 6
Mash 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 (11.5 oz) , and cook according to package directions until al dente. Reserve 1 cup of liquid and drain the rest.
Step 8
Return pasta to the pot and toss it with the roasted tomatoes, their oil, and 1/2 cup of reserved pasta water. Season with Salt (to taste) , Ground Black Pepper (to taste) , and Balsamic Vinegar (1 Tbsp) .
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
530
% Daily Value*
Fat
20.8 g
27%
Saturated Fat
5.3 g
26%
Trans Fat
0.1 g
--
Cholesterol
20.0 mg
7%
Carbohydrates
68.8 g
25%
Fiber
4.3 g
15%
Sugars
7.8 g
--
Protein
16.2 g
32%
Sodium
148.5 mg
6%
Vitamin D
0.1 µg
0%
Calcium
159.1 mg
12%
Iron
3.7 mg
21%
Potassium
417.7 mg
9%
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