Meatless Meals: Cherry Tomato Spaghetti

Friday, March 19, 2010
Just in time for Friday during Lent! This recipe is definitely one of my favorites. It's quick, easy and an all- ages crowd pleaser.

Cherry Tomato Spaghetti
Serves 4

1 pound regular or thick spaghetti
3 tablespoons extra-virgin olive oil
1 medium red onion, chopped
4 cloves garlic, grated or finely chopped
1/2 teaspoon crushed red pepper
1/2 cup white wine or chicken broth
2 pints cherry tomatoes
2/3 cup chopped flat-leaf parsley
Kosher salt and freshly ground pepper
1 cup basil leaves
Freshly grated parmigiano-reggiano cheese

1. Bring a large pot of water to a boil, add salt, add the pasta and cook until al dente. Drain. Reserve 1 cup of pasta cooking water.

2. While the pasta is cooking, in a large skillet, heat the olive oil over medium heat. Add the red onion, garlic and crushed red pepper and cook until softened, about 5 minutes. Stir in the wine and cook for 2 minutes, then add the tomatoes, parsley and a generous amount of salt and pepper. Cook until the tomatoes burst, about 8 to 10 minutes.

3. Stir in the reserved pasta water and the cooked pasta. Toss to coat. Turn off heat, add the basil and cheese and serve.


Anonymous said...
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Anita Hamilton said...

Yum! This looks so good!

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Pootsie said...

This looks so good! Thanks for sharing the recipe! xo

Coryanne Ettiene | Kitchen Living with Coryanne said...

so funny, I am making something like this as I write -- with promo tomatoes... great minds think alike!

Christine said...

YUM! Easy enough. I seriously think I am going to make this for dinner tonight. Look at what we learned from each other today. :o)