Yield: 6 servings (serving size: about 1 1/3 cups)
Weight Watcher Recipes 7 points
Fat:10.8g (sat 3.2g,mono 5.8g,poly 1.2g)
Cherry Tomatoes 2 for $4.00
Spaghetti was free, if your purchase was over 25.00 or more.
The basil came fresh out of my garden and I had all the other ingredients on hand. What a great and cheap summer pasta dish this was. Roasted cherry tomatoes are so good with olive oil, red wine vinegar and some crush red pepper.We had this with some walleye. Not caught fresh from the lake, but from Morey’s Seafood Market in Brainerd Minnesota. One of these days, I’m going to catch my own walleye, one of these days…..
I’m trying a bunch of recipes this week with tomato and basil. On Monday I’m making a Panzanella salad and on Thursday I’m making a Tomato, Basil, and Mozarella pizza. Unfortunately, my tomatoes are not coming from my garden yet, and I had to buy those at the store. Pretty soon though… I will be able to use them. They’re starting to turn red finally. 🙂Print
4 quarts water
1 tablespoon kosher salt
12 ounces uncooked spaghetti
2 pints cherry tomatoes
3 tablespoons extra-virgin olive oil, divided
1 tablespoon red wine vinegar
1/2 teaspoon kosher salt
1/8 teaspoon crushed red pepper
1/4 cup chopped or torn fresh basil leaves
1/4 cup chopped fresh flat-leaf parsley
3/4 cup (3 ounces) crumbled semisoft goat cheese
1. Preheat oven to 450°.
2. Bring 4 quarts water to a boil in a large Dutch oven. Add 1 tablespoon salt and spaghetti to boiling water; cook 10 minutes or until spaghetti is al dente. Drain spaghetti in a colander over a bowl, reserving 1/2 cup cooking water. Return spaghetti to pan; set aside, and keep warm.
3. While spaghetti cooks, combine tomatoes, 1 tablespoon olive oil, vinegar, 1/2 teaspoon salt, and pepper on a jelly-roll pan, tossing well to coat. Bake tomato mixture at 450° for 10 minutes or until tomatoes are soft and lightly charred in places.
4. Add tomatoes and any tomato juice to spaghetti in Dutch oven. Add 1/4 cup reserved cooking water to jelly-roll pan, scraping pan to loosen browned bits; carefully pour water mixture and remaining 2 tablespoons oil into spaghetti mixture. Place Dutch oven over medium heat. Add remaining reserved cooking water, 2 tablespoons at a time, until spaghetti mixture is moist, tossing frequently. Stir in basil and parsley. Sprinkle with cheese. Serve immediately.
Smart Points: 8 (1 1/2 cups)
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