My relationship with pasta during this pregnancy has taken on a whole new dimension.  I can’t seem to live without it.  Pasta is on my mind.  Very often.

The more I eat pasta the more I realize that it really is the perfect food.  First and foremost, it is usually very easy to prepare.  And when you are starving (20 times a day) and exhausted (all day long) you want the pasta and you want it quick.  Also, it is satisfying, comforting and filling.  Love.

This little gem is my new favorite pasta that I would be thrilled to eat practically every single day.  It is light and so delicious – perfect for a summer evening.

Here’s what you will need to serve 2-3 hungry (pregnant) people…

Recipe 

1 pound spaghetti

pasta water (do not drain the pasta)

3 packages of cherry tomatoes (approximately 25-30 tomatoes)

1/3 cup italian bread crumbs

4-5 garlic cloves, 1/2 minced, 1/2 sliced

1 tsp red pepper flakes  (more if you like a little kick)

1/2 cup dry white wine

1 tbsp butter (optional)

4 tbsp olive oil

basil leaves (1/2 a bunch)

parmigiano reggiano cheese

salt & pepper

Method

Preheat the oven to 325 degrees. 

Half the cherry tomatoes and place in a large bowl.  Add salt, pepper, breadcrumbs and 2 tbsp of olive oil.  Place on a large baking sheet (either spray with cooking spray or use parchment paper) in a single layer and bake for 60 minutes.

In a large skillet heat 2 tbsp olive oil and butter over low heat.  Add the garlic and red pepper flakes and cook for 1 minute.  Add white wine and simmer for 3-4 minutes.  Add 6-8 large, whole basil leaves.  Turn off heat.

When tomatoes are 3/4 done, remove about 15 tomato halves from the oven and add them to the wine mixture.  Smash them gently with the back of the spoon.  Turn the heat back on and cook the tomatoes in the wine mixture for a few minutes.  When the rest of the tomatoes are done add them to the skillet.

When the spaghetti is almost fully cooked (still al dente) add to the skillet.  I use thongs for this.  It is perfectly fine to bring along whatever pasta water is on the noodles.  Also add 3 ladles of the pasta water to the pasta and wine mixture.  Stir to combine over low heat for 1-2 minutes.  Turn off the heat, add a few fistfuls of cheese to the pasta as well as a ton of torn basil leaves.

Recipe inspired by Lidia Bastianich

Spaghetti with Roasted Tomatoes

 

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Author: Feasts And Fotos

Ingredients

• 1 pound spaghetti
• pasta water (do not drain the pasta)
• 3 packages of cherry tomatoes (approximately 25-30 tomatoes)
• ⅓ cup italian bread crumbs
• 4-5 garlic cloves, ½ minced, ½ sliced
• 1 tsp red pepper flakes  (more if you like a little kick)
• ½ cup dry white wine
• 1 tbsp butter (optional)
• 4 tbsp olive oil
• basil leaves (1/2 a bunch)
• parmigiano reggiano cheese
• salt & pepper

Method

1. Preheat the oven to 325 degrees.
2. Half the cherry tomatoes and place in a large bowl.  Add salt, pepper, breadcrumbs and 2 tbsp of olive oil.  Place on a large baking sheet (either spray with cooking spray or use parchment paper) in a single layer and bake for 60 minutes.
3. In a large skillet heat 2 tbsp olive oil and butter over low heat.  Add the garlic and red pepper flakes and cook for 1 minute.  Add white wine and simmer for 3-4 minutes.  Add 6-8 large, whole basil leaves.  Turn off heat.
4. When tomatoes are ¾ done, remove about 15 tomato halves from the oven and add them to the wine mixture.  Smash them gently with the back of the spoon.  Turn the heat back on and cook the tomatoes in the wine mixture for a few minutes.  When the rest of the tomatoes are done add them to the skillet.
5. When the spaghetti is almost fully cooked (still al dente) add to the skillet.  I use thongs for this.  It is perfectly fine to bring along whatever pasta water is on the noodles.  Also add 3 ladles of the pasta water to the pasta and wine mixture.  Stir to combine over low heat for 1-2 minutes.  Turn off the heat, add a few fistfuls of cheese to the pasta as well as a ton of torn basil leaves.

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