Spaghetti with Roasted Tomatoes
Cherry tomatoes caramelize in the oven with honey and thyme, then meet torn mozzarella and basil over hot spaghetti.
Ingredients13
- Spaghetti200g
- Cherry Tomatoes300g
- Mozzarella Cheese125g
- Olive Oil3 EL
- Honey1 EL
- Thyme3 sprigs
- Garlic Cloves2 Stück
- Basil25g
- Butter2 EL
- Pine Nuts30g
- Italian Seasoning Blend1 TL
- Salt1 Prise
- Pepper1 Prise
Instructions
- 1
Heat the oven to 425F. Toss the tomatoes in a baking dish with the oil, honey, thyme, and seasonings and roast them for about 20 minutes, until they smell sweet and start to burst.
- 2
Meanwhile cook the spaghetti in plenty of salted water until al dente.
- 3
Toast the pine nuts in a skillet with a little butter until golden and nutty, then set them aside.
- 4
Mince the garlic and sweat it briefly in the remaining butter. Fold in the spaghetti along with the roasted tomatoes and all their juices.
- 5
Tear the mozzarella by hand directly over the warm pasta and finish with the pine nuts and ribbons of fresh basil.
NutritionPer serving
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Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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