Spaghetti with Garlic Roasted Tomatoes
AeroGarden will give your classic spaghetti a fresh twist.
Take a walk on the Italian side with this amazing pasta dish. Smell the aroma of garlic in the air, turn on some Italian music in the background, and enjoy this flavorful dish. Kick it up a notch with fresh cherry tomatoes and basil harvested straight from your AeroGarden! Buon appetito!
Ingredients
Roasted Tomatoes
- 1 cup (5 oz) Cherry Tomatoes, halved
- 2 cloves Garlic, minced
- 1 tablespoon Extra Virgin Olive Oil
- Salt and pepper
Pasta
- 1/2 cup Spaghetti
- ½ cup Parmesan Cheese
- 2 tablespoons Extra Virgin Olive Oil
- 2 tablespoons unsalted Butter
- ½ teaspoon Black Pepper
- ¼ teaspoon Red Pepper Flakes (optional)
- 3 tablespoons fresh Basil, chopped
Directions
Preheat the oven to 400 F. Mix the cherry tomatoes with the minced garlic, olive oil, and salt and pepper then place on a baking sheet and roast for 15-18 minutes, until the tomatoes are wilted.
Meanwhile, boil salted water and cook pasta according to package directions. Drain the pasta, and save 1 cup of pasta water.
In a large skillet at medium-high heat, add the olive oil, butter, black pepper, and red pepper flakes, until the butter is melted.
Reduce the temperature to low and stir in a ¼ cup of pasta water before adding in the pasta and parmesan cheese. Toss and stir the pasta until the cheese is melted and the pasta is well coated. Add a tablespoon of pasta water at a time to get to your desired saucy consistency.
Gently toss in the roasted tomatoes and half of the chopped basil. Plate and sprinkle the remaining basil and parmesan cheese. Salt and pepper to taste. Serve immediately and enjoy!
Grow some of the ingredients in this recipe right from your AeroGarden with these seed pod kits:
