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Jul 25

Spaghetti with Roasted Tomatoes

pasta
Truth: I can count on one hand the amount of legitimate meals I’ve cooked in the last month. When the summer season rears it’s beautiful, beautiful face, the last place I want to be is in front of a hot stove. I’ve since resorted to quick fixes: a poached egg on toast with greens, summer salads, and maybe, just maybe I had a bowl of chocolate frozen yogurt on Monday evening and decided to call it a night (what?!) All that aside, sometimes my lazy-“cooking” pays off. I recently threw together this ridiculously easy summer-time pasta that can be made in minutes, and tastes just like a real, live dinner. Plus, those ripe tomatoes are just so darn good these days that I’ll think of any excuse to eat them in abundance.  Now, I won’t lie, this dish isn’t revolutionary by any stretch of the imagination, but it’s really simple and really delicious so I thought I’d share it all the same.

parm tomatoes pasta-4Click for the recipe!
Yields 2 servings
Need
2 vine-ripened tomatoes, sliced (or chopped, to your preference)
1 clove of garlic, sliced (or diced)
a good glug of extra-virgin olive oil
a drizzle of good quality balsamic vinegar
sea salt
cracked black pepper
fresh parmesan (spring for the real thing)
a few fresh basil leaves, chopped
angel hair pasta, enough for 2 servings, cooked al dente

DO1. Preheat your oven to 350 degrees F (if you have a toaster oven, use it! I do and it’s glorious).
2. Place your tomatoes and garlic on a foil lined baking sheet. Drizzle with olive oil, balsamic (just a touch), salt and pepper.
3. Bake for 15-20 minutes until all roasted and delicious.
4. In the meantime, cook your angel hair pasta until al dente.
5. Place your pasta in a bowl, top with roasted tomatoes (make sure to drizzle all the juices on top!), add another small glug of olive oil, top with freshly grated parmesan and chopped basil. And enjoy!!
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All images original to lark & linen

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