by Chef Randy
This is a quick dish for two that is easy to prepare and doesn’t heat the kitchen much at all because of the quick cook times. If you don’t care for feta cheese, substitute a mild Chèvre. This also works with just about any type of pasta. As a changeup, I like to substitute penne or rigatoni for spaghetti.
8 ounces uncooked thin spaghetti
8 ounces cherry tomatoes
2 tablespoons extra-virgin olive oil (divided)
2 teaspoons red wine vinegar
¼ teaspoon salt
1/8 teaspoon crushed red pepper
2½ tablespoons fresh basil leaves (chopped)
2½ tablespoons fresh flatleaf parsley (chopped)
½ cup crumbled feta cheese
Preheat oven to 450 degrees.
Cook spaghetti according to package directions. Drain, reserving 1/3 cup of the cooking water. Return spaghetti to pot, cover, and set aside.
Combine tomatoes, 1 tablespoon olive oil, vinegar, salt, and red pepper in a large baggie. Close and shake to evenly coat all ingredients. Turn out onto a ribbed baking sheet and bake for 10 minutes or until tomatoes are soft and slightly roasted. Remove from oven and set aside.
Add tomatoes and any tomato juice to the pot of spaghetti. Add half of the reserved cooking water and remaining 1 tablespoon olive oil. Heat over medium heat for about 3 minutes; add remaining reserved cooking water and toss lightly. Remove from heat and stir in basil and parsley.
To serve, pour into a warm serving bowl. Sprinkle with crumbled cheese and bring to the table while still hot.
Tip: If you are really hungry or need a dish that serves 4 adults, this recipe easily doubles.