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Spaghetti with Roasted and Fresh Tomatoes
Recipe

11 INGREDIENTS • 11 STEPS • 40MINS

Spaghetti with Roasted and Fresh Tomatoes

5.0
1 rating
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.
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Spaghetti with Roasted and Fresh Tomatoes
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The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/
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.
40MINS
Total Time
$1.42
Cost Per Serving
Ingredients
Servings
4
US / Metric
Pecorino Romano Cheese
1/4 cup
Pecorino Romano Cheese, grated
or parmesan cheese
Heirloom Cherry Tomato
1 cup
Heirloom Cherry Tomato
Extra-Virgin Olive Oil
1/4 cup
Extra-Virgin Olive Oil
Balsamic Vinegar
1 Tbsp
Balsamic Vinegar
or coconut vinegar
Fresh Basil
1/4 cup
Salt
to taste
Spaghetti
11.5 oz
Spaghetti
or bucatini pasta
Ricotta Cheese
1/2 cup
Ricotta Cheese
Nutrition Per Serving
VIEW ALL
Calories
530
Fat
20.8 g
Protein
16.2 g
Carbs
68.8 g
Add to plan
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Spaghetti with Roasted and Fresh Tomatoes
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The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/
Cooking InstructionsHide images
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 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 Tomato (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 4 In a bowl, toss Heirloom Cherry Tomato (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 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!
step 11 To serve, garnish with a sprig or two of herbs, a drizzle of olive oil, and some grated cheese and pepper. Enjoy!
Tags
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Lunch
Healthy
Shellfish-Free
Kid-Friendly
Dinner
Vegetarian
Quick & Easy
Pasta
Italian
Mediterranean
Summer
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