Spaghetti With Slow Roasted Tomatoes And Cheese Recipes

PENNE WITH SLOW-ROASTED CHERRY TOMATOES AND GOAT CHEESE

Provided by Sara Moulton

Categories Cheese Pasta Tomato Side Roast Goat Cheese Basil Fall Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 7

Penne with Slow-Roasted Cherry Tomatoes and Goat Cheese image

Steps:

Preheat the oven to 250°F and line 2 large baking sheets with parchment paper. Halve each tomato and place cut side up in one flat layer on the baking sheets. Drizzle the tomatoes with 1 tablespoon of the olive oil and sprinkle on the salt. Roast until the tomatoes are dried around the edges but still moist, about 2 hours.
Crumble the goat cheese into large chunks and refrigerate until ready to serve the pasta.
Cook the pasta in salted boiling water according to the package directions. Remove 1 cup of the cooking liquid and reserve. Drain the pasta well and return to the pot. Add the tomatoes, goat cheese, basil, reserved cooking liquid, and remaining 2 tablespoons olive oil. Toss well and season with salt and pepper. Serve warm.

Ingredients

2 pounds red and yellow cherry tomatoes
3 tablespoons extra virgin olive oil
2 teaspoons kosher salt
6 ounces fresh goat cheese
1 pound penne
1 cup loosely packed fresh basil leaves, torn into pieces
Additional kosher salt and freshly ground black pepper to taste

SPAGHETTI WITH SLOW-ROASTED TOMATOES AND CHEESE

Provided by Florence Fabricant

Categories lunch, weekday, pastas, main course

Time 20m

Yield 4 main-course servings

Number Of Ingredients 6

Spaghetti With Slow-Roasted Tomatoes and Cheese image

Steps:

Bring a large pot of water to boil. Add spaghetti and a generous pinch of salt. Cook until spaghetti is al dente, about 8 minutes.
Meanwhile, place tomatoes in very large, heavy skillet over moderate heat. Cook until they are heated through; then, stir in the olive oil.
When spaghetti is done, drain it well, and add it to pan with tomatoes. Place over medium heat, and cook a few minutes, tossing the spaghetti and tomatoes together. Add cheese and parsley, toss again, and serve.

Nutrition Facts : @context http, Calories 656, UnsaturatedFat 8 grams, Carbohydrate 114 grams, Fat 13 grams, Fiber 13 grams, Protein 25 grams, SaturatedFat 3 grams, Sodium 2039 milligrams, Sugar 23 grams

Ingredients

1 pound spaghetti
Salt to taste
48 roasted plum tomato halves, chopped, about 5 cups (see recipe)
2 tablespoons extra-virgin olive oil
1/2 cup freshly grated Pecorino Romano cheese (about 1 1/2 ounces)
2 tablespoons chopped parsley

SIMPLE SPAGHETTI WITH TOMATO SAUCE

This basic pasta dish can be transformed by adding extras like cooked bacon, shrimp or even a few handfuls of baby spinach to the sauce. We like canned San Marzano plum tomatoes because they are slightly sweeter and less acidic than other varieties.

Provided by Food Network Kitchen

Time 40m

Yield 4 cups sauce

Number Of Ingredients 9

Simple Spaghetti with Tomato Sauce image

Steps:

Cook the oil, garlic, 1/2 teaspoon salt and pepper flakes in a large skillet over medium heat, stirring, until the oil heats up and the garlic just starts to turn golden, 4 to 6 minutes.
Add the tomatoes; rinse the can with about 1 cup of water, and add the water to the skillet. Add the basil, raise the heat to medium-high and simmer until the sauce thickens, 15 to 20 minutes.
Meanwhile, add the spaghetti to the boiling water, and cook according to package directions; strain well.
Add the cooked spaghetti to the sauce, and stir to coat. Serve with Parmesan if desired.

Ingredients

3 tablespoons extra-virgin olive oil
4 cloves garlic, very thinly sliced
Kosher salt
Pinch crushed red pepper flakes
One 28-ounce can San Marzano plum tomatoes, crushed by hand
1 cup torn basil leaves
12 ounces spaghetti
Grated Parmesan, optional
Bring a large pot of salted water to a boil.

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Preheat your oven to 250 degrees F. Slice tomatoes in quarters. You can cut them smaller if you have larger tomatoes, or leave them whole if using cherry or grape tomatoes. Place on a sheet pan, and drizzle with olive oil and sea salt. Roast in the oven for 2-3 hours.
Bring a large pot of salted water to a boil for the pasta. Cook pasta just until al dente, according to package instructions.
While the pasta is cooking, heat 3 tablespoons extra virgin olive oil over medium heat, and add the chilies, garlic, and anchovies. Cook for 3 minutes. Add the tomato paste and roasted tomatoes and cook for 1 minute. Season with salt to taste.
Add the pasta directly from the boiling water to the pan of tomatoes along with the parsley leaves. Toss the pasta until it’s well-coated in the thin sauce, adding some of the pasta cooking water if you need to loosen it up.

Spaghetti With Slow Roasted Tomatoes And Cheese Recipes

PENNE WITH SLOW-ROASTED CHERRY TOMATOES AND GOAT CHEESE

SPAGHETTI WITH SLOW-ROASTED TOMATOES AND CHEESE

SIMPLE SPAGHETTI WITH TOMATO SAUCE

This basic pasta dish can be transformed by adding extras like cooked bacon, shrimp or even a few handfuls of baby spinach to the sauce. We like canned San Marzano plum tomatoes because they are slightly sweeter and less acidic than other varieties.

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