Looking through my past recipes, I'm realizing that super simple ways to do spaghetti are sort of my wheelhouse. But hey, stick with what you know right? I made up a new way to quickly inhale loads of carbs this weekend, and I think this one will join my Spaghetti Hall of Fame.
I love roasting cherry tomatoes. They are one of the few tomatoes that can be eaten outside of summer season, but when you roast them at high heat their flavor concentrates even more. You throw them in the oven at 175C for 20 minutes and then you have a tomatoey spread that can be used in sauces, or on toast, or over eggs, etc. I had recently seen an Intagram post from one of my favorite chefs called Frank Prisinzano, who run several incredible Italian restaurants in New York City. He posted a picture of rigatoni that had a huge dollop of smooth ricotta on top. I had no ricotta, but I thought that the tanginess of greek yogurt might work quite well. Spoiler Alert: It did.
I just roasted the tomatoes with salt and olive oil. It was probably the only time that I didn't throw a ton of garlic into something, (See: most recipes on this blog,) but I wanted to let the concentrated flavor of the tomato mix with the sourness of yogurt without being distracted by the POP that garlic brings. I was looking for something smooth and creamy without any distracting zing. Despite only having two real ingredients, the combination creates a great depth of flavor. It was decadently creamy and the intensity of the tomato was heaven. I wish I could transport back to summer when the baby heirloom tomatoes were coming in, just to turn it up to 11. (Because 11 is louder than 10. Why not just make 10 louder?)
Best part is that this cooks in the time it takes to boil pasta. You just drop a glunk of yogurt on top of the roasted tomatoes, then throw the piping hot pasta in and gently give it a toss. BOOM. DONE. Dinner is served.
Spaghetti with creamy oven roasted tomato sauce
- Bunch of cherry tomatoes, sliced in half
- 1/4 - 1/2 cup greek yogurt
- small bunch of flat leaf parsley, chopped
- Olive oil
- Salt and Pepper
Preheat oven to 175C. Set a pot of heavily salted water on to boil. Slice cherry tomatoes in half. Sprinkle generously with salt and pepper, cut side up and drizzle with olive oil. Pop in over for 20 minutes.
Once the tomatoes are roasted and caramelized, remove from oven and let cool just a bit. Add the parsley and the yogurt to the pan. Throw pasta in the water and cook until al dente. Transfer the pasta directly on top of yogurt and tomato, and then gently toss until you have a creamy sauce. If it's a bit dry you can add a bit of pasta water to make it more creamy.
Serve for breakfast, lunch or dinner. (I ate it for breakfast. Like a champion.)