Spaghetti with Roasted and Fresh Tomatoes

Spaghetti with Roasted and Fresh Tomatoes

Equally delicious warm or cold, this pasta is the perfect summer dish for a light and healthy meal.

Per la ricetta in ITALIANO, clicca QUI!

Pasta is one of those food which is not often seen on my dining table and the only reason is that I have a gluten sensitivity which does not allow me to enjoy grains as much as I would like to. Every now and then, specially when I have friends over, I do grant myself a small serving of whole wheat pasta dressed with simple, fresh and genuine ingredients.

Like this recipe I am sharing with you today, it calls for fresh tomatoes, ricotta cheese, cold pressed extra virgin 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.

Let me know you how 😉

Ingredients (serves 4):

  • 500 g tomatoes on the vine
  • 1/4 cup grated pecorino romano cheese (or parmesan cheese)
  • 1 cup heirloom mix cherry tomatoes
  • 4 tbsp extra virgin olive oil
  • 1 tbsp coconut vinegar or balsamic vinegar
  • 1/4 cup fresh basil
  • 3 tbsp fresh mint leaves
  • salt and ground pepper
  • 320 g spaghetti or bucatini pasta
  • 1/2 cup fresh ricotta cheese (check out my recipe for homemade one)

Preheat oven to 200 C or 425 degrees. Lay tomatoes on the vine on a baking dish,

drizzle with some extra virgin olive oil, season with salt and pepper

Roast until bursting and charred in spots, 20 to 30 minutes.

In a bowl toss diced cherry tomatoes, half the basil and mint with 2 tablespoons oil; season with salt and pepper. Remove the roasted tomatoes from the vine and cut some in half.

Mash some ricotta cheese with the back of a spoon to make it creamier

Bring a large pot of salted water to a boil. Add pasta; cook according to package directions until al dente. Reserve 1 cup liquid and drain the rest.

Return pasta to pot and toss it with the roasted tomatoes, their oil, and 1/2 cup reserved pasta water. (Tomatoes should coat pasta but not create much of a sauce.) Season with salt and pepper.
Shred 2/3 of the basil leaves and 2/3 of the mint leaves into the pot together with 2 tbsp of grated cheese
Divide pasta among plates, then give each a dollop of ricotta and a spoonful of fresh-tomato mixture.
Serve, garnished with a sprig or two of herbs, a generous drizzle of oil, and some more grated cheese and pepper.
You can also place it in the fridge and serve it later chilled!
If you make this recipe, tag me on IG @the_fit_mediterranean!

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.