Easy Main Italian

Speedy tomato spaghetti

Name: Tomato spaghetti recipe
Yield: 4
Cuisine: /italian
Ingredients: 750g mixed baby tomatoes (we used yellow and red on the vine); 125ml olive oil; 80ml red wine vinegar; 4 garlic cloves, sliced; 1 tsp dried oregano; 500g spaghetti; 100g soft goat’s cheese; 1 small bunch basil, leaves picked; 1/2 bunch oregano, leaves picked

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Styling Emma Knowles, Photography Ben Dearnley, Recipes Jenna (Pasta Mama)

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by Jenna Holmes

COOKBOOK AUTHOR

Mar 17, 2024

"My notion is if something takes longer than 20 minutes and is longer than five steps, I'm not interested." – Jenna Holmes (aka Pasta Mama).

750g mixed baby tomatoes (we used yellow and red on the vine)
1/2 cup (125ml) extra virgin olive oil
1/3 cup (80ml) red wine vinegar
4 garlic cloves, sliced
1 tsp dried oregano
500g spaghetti
100g soft goat’s cheese
1 small bunch basil, leaves picked
1/2 bunch oregano, leaves picked

Method

1.

Preheat oven grill to high.
2.

Place tomatoes, oil, vinegar, garlic and dried oregano in a shallow baking dish and season with salt flakes and freshly ground black pepper. Toss to combine. Cook under grill for 8 minutes or until tomato skins are golden, start to burst and release juices.
3.

Meanwhile, cook spaghetti in a large saucepan of salted boiling water over high heat for 7 minutes or until al dente. Drain, reserving 1/2 cup (125ml) cooking water.
4.

Working quickly, transfer the pasta and reserved cooking water to a large heatproof bowl. Add the cheese and use tongs to toss until cheese melts and is combined with the water to create a smooth, creamy sauce. Add two-thirds of the baby tomato mixture to the bowl, discarding any tomato stems, and add basil and oregano. Toss, using the tongs to burst open most of the tomatoes as you go, until combined. Season with salt flakes and freshly ground black pepper.
5.

Serve immediately, topped with the remaining baby tomato mixture.