Fabulous – and fast – spaghettini with roasted grape tomato sauce and feta cheese

This is a nice, light, summer kind of pasta – it’s flavorful and pretty (as you can see).

Spaghettini with roasted grape tomato sauce

Spaghettini with roasted grape tomato sauce

For the first time ever, I used Barilla pasta and it’s terrific. I used multigrain spaghettini and it cooked perfectly. That handsome guy in the TV commercials was right – it is great pasta (too bad he didn’t come with the box).


4 quarts water
12 ounces uncooked spaghettini
Grape tomatoes (I used a whole container – but next time I would add more)
2 tbsp extra virgin olive oil
2 tsp red wine vinegar
(If you like, you can also add a little crushed red pepper)
3 or 4 tbsp of chopped or torn fresh basil (I was closer to the 4 tbsp on both the basil and parsley – the more the merrier for me)
3 or 4 tbsp of chopped flat leaf parsley
1/2 cup crumbled semisoft goat cheese


1. Preheat oven to 450.
2. Bring water to a boil in a large pot. Add 1 tbsp salt and spaghettini to boiling water; cook 10 minutes or until spaghettini is al dente. Drain spaghettini (keep 1 cup of cooking water for later use). Return spaghetti to pot, put on the lid to keep it warm.
3. While spaghettini cooks, combine tomatoes, 1 tbsp olive oil, red wine vinegar, 1/2 tsp salt, and red pepper (if you want) in a cake pan (or any small pan with high sides, tossing well to coat the tomatoes with the sauce. I used my hands. Bake at 450 for 10 minutes or until tomatoes are soft and lightly charred in places.
4. Add tomatoes and juice to spaghettini. Add some of the leftover cooking water to the pan and scrape it to loosen any browned bits. Pour water mixture and 1 tbsp olive oil in pasta. Turn on the stove to medium heat and add remaining cooking water, a little bit at a time, until mixture is moist, tossing frequently.
5. Stir in basil and parsley. Sprinkle with cheese. Serve.

You might want to serve this with french or garlic bread and a small green salad.



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