Thursday, January 7, 2010

Last Night's Dinner

Oven-roasting a couple of pints of grape tomatoes from the IGA brought out their sweetness and flavor. I tossed them with a pound of spaghetti to make a quick dinner last night.

Spaghetti with Oven-Roasted Grape Tomatoes
Serves 4 to 6

2 pints grape tomatoes, halved
1/4 cup olive oil
2 tablespoons chopped fresh thyme leaves
Ground black pepper
1 pound spaghetti
Grated Parmesan cheese for serving

1. Preheat the oven to 425 degrees and set a rack in the top third position. Combine the tomatoes, oil, thyme, pepper, and 1/2 teaspoon salt on a rimmed baking sheet and toss to coat. Arrange the tomatoes cut side up. Roast them until they're soft and wrinkled, 10 to 12 minutes. Set aside.
2. Bring a large pot of salted water to boil. Cook the spaghetti until just tender. Reserve 1/4 cup of water and drain the spaghetti. Return it to the pot and toss with the tomatoes and any oil and juices on the baking sheet, adding cooking water to moisten as necessary. Season with salt and pepper and serve immediately with the grated Parmesan cheese.

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