cherry tomato spaghetti

added by
4 servings
cherry tomato spaghetti
ingredients
all
2 cups cherry tomatoes
ripe
2 cloves garlic
finely minced
1 tsp lemon thyme
finely chopped
1 1/2 tsp honey
optional
olive oil
salt and pepper
2 whole carrots
peeled and julienned finely
1 lb spaghetti
could also use linguine
1 tbsp olive oil
from the roasted tomatoes
4 oz goat cheese
crumbled, could also use feta cheese
parmesan cheese
grated
1/2 cup pine nuts
toasted
1 cup watercress
loosely packed
lime juice
honey
olive oil
parsley
fresh, could also use basil
cookware
This is a delicious and refreshing way to enjoy cherry tomatoes with pasta. We'll often make this dish in the summer when the cherry tomatoes are at the peak of their season.
1
Preheat the oven to 350°F. Fill a large pasta pot with water, add salt, and bring the water to a boil.
2
Wash the tomatoes and transfer them to the baking dish.
3
In a small bowl, combine the garlic, lemon thyme, honey, olive oil, salt and pepper. Pour this mixture over the tomatoes, toss, then bake for about 20 minutes. Reserve and keep tomatoes warm.
4
Blanch the julienned carrots for 1 minute in the boiling pasta water then rinse them under cold water.
5
Cook the spaghetti al dente in the salted water. Drain and transfer to a large bowl. Add 1 tablespoon of the olive oil from the roasted tomatoes and toss gently to coat.
6
Add the carrot, cherry tomatoes (with sauce from the baking dish), crumbled goat cheese, a generous amount of grated Parmesan, and pine nuts to the pasta. Gently toss.
7
Line each serving plate with watercress leaves and divide the pasta. Add a squeeze of lime juice and drizzle with honey and olive oil. Garnish with fresh parsley or basil (optional).