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Roasted Tomato Spaghetti

Ingredients


12 plum tomatoes, quartered lengthwise 

1 teaspoon sugar 

Salt 

Pepper 

1/2 onion, finely diced

10 cloves garlic, minced 

1/2 cup olive oil 

1 package spaghetti or favorite pasta 

3 tablespoons fresh basil, finely diced

3 tablespoons fresh thyme 

1/4 cup butter 

1/2 cup grated Parmesan cheese 

Roasted Tomato Spaghetti

Directions


1. Preheat the oven to 400F. Place the cut tomatoes in a 9" x 13" baking dish. Sprinkle with the sugar, salt, pepper, and olive oil. Bake uncovered for 40 to 45 minutes, or until tender. 

2. Add spaghetti to boiling water. Stir ocassionally until pasta is al dente. Drain water. 

4. Add onion to skillet and brown with a little olive oil. Add butter, basil, thyme, and garlic and saute for five minutes. The idea is to infuse the butter with the garlic and herbs. Add pasta and toss with the roasted tomatoes. Sprinkle with olive oil, salt, pepper, and Parmesan cheese.

5. Serve. 


Tip: Maximize the flavor with fresh basil and thyme. Three tablespoons is about 20 basil leaves and a handful of sprigs of thyme. Once finely diced, the fresh herbs are about three tablespoons.

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