Monday nights are one of the times when I want a super easy and fast dinner solution. Like a 20 minute dinner sounds about right, don’t you think?
And at this time of year, I find that I have a ton of tomatoes still coming in as well as the fact that the 1-pound tomato containers at my local grocery store, or Trader Joes, are especially sweet and delicious! When I roast them, they just get more sweet and wonderful. But the cool part is, even if the tomatoes are not as good- roasting them adds so much flavor, so you can do this all year round.
So here you go, use your tomatoes up before they go all mushy! Roast them and puree with fresh basil and roasted garlic and make a super delicious sauce that you toss with spaghetti! And while everything is cooking, just throw together a green salad and you have a complete dinner that is also vegetarian and vegan for MEATLESS MONDAY! But if you wanted to grill up some salmon or chicken that would be delicious with this too!
- 1 pound cherry tomatoes
- 4 garlic cloves
- ¼ cup olive oil
- 1 tablespoon balsamic vinegar
- Kosher salt
- 2 cups fresh basil
- ½ cup pitted nicoise olives
- 1 pound gluten-free spaghetti
- Preheat the oven to 400 degrees. Line a sheetpan with a sheet of parchment paper and add the cherry tomatoes and garlic cloves to the paper. Drizzle with the olive oil and toss lightly to coat. Drizzle with the balsamic and a healthy sprinkle of kosher salt. Roast the tomatoes for 15 minutes until a little golden and the tomatoes have split their skin.
- While the tomatoes are roasting, bring a large pot of salted water to a boil. Add the spaghetti and cook according to manufacturers directions to al’ dente.
- Remove the tomatoes and garlic from the oven and add them to the bowl of a food processor along with all of the oil and juice from the tomatoes. Add the fresh basil and pulse until you have a pretty smooth sauce. Season to taste with kosher salt and toss with the pasta. Sprinkle with the olives and a little extra fresh basil and serve immediately.
Print Recipe
Imiss: 1. Onions slighty browned before you add the tomatoes’
2. a pinch of garlic
3. A spoon of sugar or substitute with the tomatoe
Voila a perfect dish!
What vegan pasta are you using? Thanks!
Just Trader joes Brown Rice and Quinoa Spaghetti!
Wow this looks so beautiful, I would feel guilty eating it after I made it, really a work of art. Thanks for sharing this awesome pasta recipe and looks beautiful and delicious!