(Recipe) Roasted Tomato Spaghetti

[Guest guest]

Roasted Tomato Spaghetti

4 to 6 servings

 

12 plum tomatoes, quartered lengthwise

1 teaspoon sugar

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 cup finely chopped fresh parsley, divided

3 cloves garlic, minced

1/2 cup olive oil, divided

1 pound spaghetti

1/2 cup chopped fresh basil

2 tablespoons butter, melted

1/2 cup grated Parmesan cheese

 

Preheat the oven to 400F. Place the cut tomatoes in a 9 " x 13 " baking

dish. Season with the sugar, salt, and pepper.

In a small bowl, mix 1/4 cup parsley, the garlic, and 2 tablespoons oil.

Spoon the mixture evenly over the tomatoes and drizzle with another 2

tablespoons oil. Bake uncovered for 40 to 45 minutes, or until tender.

Prepare the spaghetti according to the package directions; drain.

 

In a large serving bowl, combine the basil, melted butter, and the

remaining 1/4 cup parsley and 1/4 cup olive oil; mix well. Add the

roasted tomatoes and spaghetti; toss. Sprinkle with the Parmesan cheese,

and serve.

 

Lori