I had a rare and blissful night last week where the only person who needed dinner at my house was me. My kids had bounced from one end-of-the-school-year party to another all afternoon and evening eating their weight in hot dogs and chips. They were so amped up on sugar and their new-found summer freedom they couldn’t be convinced to come in for a real meal. My husband was working late which gave me two options: make something special just for me or skip dinner altogether.
I finally corralled my kids inside, threw them into showers and settled them in front of a movie. I surveyed the kitchen for something to eat and was just about to pour myself a bowl of cereal when the pint of cherry tomatoes sitting on my kitchen counter caught my eye.
Instantly I knew I wanted to roast the tomatoes in a little olive oil and balsamic vinegar. If I had a loaf of sourdough bread, I probably would have just scooped the tomatoes onto toast and called it dinner. But I didn’t so I went to the next best thing, pasta.
Fifteen minutes later I had a pot of spaghetti noodles tossed with tangy and bright roasted tomatoes. A big pile of chopped basil from the pplant growing on my patio and swirl of goat cheese made for a decadent but light dinner. A little glass of red wine and eating my dinner in (relative) peace outside in the warm evening sunshine made my simple meal absolute perfection.
Roasted Tomato Pasta
- 8 ounces spaghetti noodles
- 1 pint cherry tomatoes
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 3 cloves garlic, minced
- 2 heaping tablespoons (or more) chopped fresh basil
- 2 ounces crumbled goat cheese
- Kosher salt and black pepper
Preheat oven to 425 degrees. While the oven preheats, start a pot of heavily salted water to boil over high heat. When the water boils, cook spaghetti to package instructions (about 8 minutes). Drain and set aside.
Line a baking sheet with parchment paper. Spread the tomatoes evenly on the tray. Mince garlic and sprinkle over the tomatoes. Toss the tomatoes and garlic in the olive oil and balsamic vinegar. Sprinkle liberally with salt and pepper. Roast in the oven for 10-15 minutes until the tomatoes begin to burst and are very fragrant.
In a pot, combine the cooked spaghetti and roasted tomatoes, scraping the pan to add the juices and garlic. Toss gently to combine. Mix in chopped basil and goat cheese. To serve, portion the pasta onto a plate. Garnish with any leftover basil and goat cheese as well as a sprinkle of salt and pepper.