I don’t know anyone who doesn’t like spaghetti! But sometimes your old standby recipe can be a little un-inspired! So here’s a recipe to add a little kick to your pasta. And when I say “kick” I mean KICK! This spicy spaghetti recipe even made my husband blush and that is hard to do.
The first thing you will be doing is roasting the tomatoes. Pre-heat your oven to 350 degrees. Then mix olive oil and freshly chopped garlic.
Mix the tomatoes with the olive oil/garlic mixture. Then place the tomatoes on a cookie sheet. Sprinkle with salt and pepper and put in the oven for 20-25 minutes. The time will depend on how brown you like your tomatoes.
You will then put the roasted tomatoes in a hot pan with olive oil, garlic, half your basil and red pepper flakes. Crush the tomatoes as they are cooking in the pan. This is also the time you want to start cooking your spaghetti or whatever pasta you may want to use.
Over a medium heat, bring the tomatoes and olive oil mixture to a simmer. The tomatoes will release it’s juices and the mixture will reduce a little. This will be a 3-4 minute process.
When the pasta is almost done, scoop out a cup of pasta water and set aside. Drain the pasta and add to the roasted tomatoes. Slowly add some of the pasta water until you get the desired sauce you are looking for. Cook for a few more minutes.
Time to dish the pasta! This will make about 4 servings so have your plates ready and divide among four dishes. You will add the remaining basil on top along with your cheese of choice. I added fresh mozzarella to the top and it was perfect. This is a great, light summer dish for the family or any dinner party! I hope you enjoy it as much as I do.
- 12 Vine Tomatoes
- 2 cloves Garlic, Chopped
- 3 tablespoons Olive Oil
- 1/2 teaspoon Red Pepper Flakes
- 8 Basil leaves, chopped
- Sea Salt and Ground Black Pepper
- 1 pound Thin Spaghetti
- Fresh Mozzarella
- Pre-heat oven to 350 degrees
- In a mixing bowl, mix together 2 tablespoons of olive oil and half the garlic. Add the tomatoes and mix together (without breaking any of the tomatoes)
- On a cookie sheet, place tomatoes side by side (like you would with cookies)
- Sprinkle the tomatoes with salt and pepper
- Bake 20-25 minutes, until roasted to your liking
- While baking, bring a large pot of salted water to a boil for the pasta
- In a separate pan, heat up 1 tablespoon of olive oil, the remaining garlic, half the basil and the roasted tomatoes. Crush the tomatoes and garlic so each are in pieces.
- Add the red pepper flakes to the pan
- At the same time, cook your pasta in boiling water
- Before the pasta is all the way cooked, take out a cup of pasta water and set aside for the sauce pan
- Drain the pasta before it's all the way cooked and add to the sauce pan with the tomato mixture
- Then add the pasta water until you get the sauce consistency you desire
- Cook 2-3 more minutes
- Divide the pasta among four plates, season with the remaining basil and add fresh mozzarella to the top
This is a great, light dish for the summer especially if you can't go long without your pasta! This recipe caught my eye because it comes from a restaurant named Sienna (like my daughter) in the Hamptons.