Elisabetta Minervini’s Spaghetti With Roasted Tomatoes


Light and healthy, this delicious pasta dish takes only 15 minutes to prepare.

olive oil
300g cherry tomatoes, halved
3 sprigs flat parsley leaves, finely chopped
2 basil leaves, finely chopped
1 garlic clove, finely chopped
70g small pancetta cubes
2 teaspoons capers
sea salt
1 tablespoon breadcrumbs
1 tablespoon grated parmesan
250-300g spaghetti

Preheat the oven to 190°C. Spread some olive oil on a ceramic baking dish and lay the tomatoes halves on top, cut-side up. Place all the chopped ingredients in a small bowl and add the pancetta, capers and a pinch of sea salt (not too much, as both capers and pancetta are already quite salty). Stir everything together.
2 Cover the tomatoes with the mixture and drizzle a little olive oil on top. Sprinkle over the breadcrumbs and Parmesan. Put the dish into the preheated oven and leave for around 12–15 minutes, until the tomatoes soften and are just starting to turn brown.
3 While the tomatoes are roasting, boil some water for your spaghetti and then add salt. Cook the pasta until al dente (about 12 minutes, but check the packet and start testing towards the end of the suggested cooking time). Drain in a colander.
4 Remove the tomatoes from the oven and toss the pasta into them. Stir briskly for about a minute: your dish will be a steaming-hot masterpiece!
5 Serve in large shallow bowls; I can assure you your children will forget all about talking – at least for the next 10 minutes or so.

Recipe courtesy of Elisabetta Minervini. See here for more. 

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