Spaghetti with Quick Roasted Cherry Tomato Sauce

It has been a.week.  Not necessarily bad, just seriously busy, hence the no blogging. However, tomorrow is Friday, and hopefully things will calm down for the weekend. I'm not holding my breath, but I'm keeping my fingers crossed. I can't tell you how many miles I've put on my car just racing back and forth to different places with my kids, not to mention I've been trying to make it to the gym everyday. This whole 'getting fit' thing is WORK. Don't get me wrong, I'm grateful that I'm not at work. Been there, done that, and the whole staying-at-home-mom-thing is way more fun.

Today is National Pasta Day (and y'all know how I like my food holidays!) so in honor of, I thought this Spaghetti with Quick Roasted Cherry Tomato Sauce would be the perfect thing to share today. Pasta is quick and easy, and so versatile! My neighbor had given me a bunch of gorgeous cherry tomatoes, and I am struggling to keep my basil plant alive b/c I absolutely love fresh basil. With the addition of a few other pantry staples, this pasta comes together pretty easily, and tastes fresh and delicious!

Spaghetti with Quick Roasted Cherry Tomato Sauce

4 quarts water
1 teaspoon sea salt
8 ounces uncooked spaghetti (I used Barilla Plus)
3 cups cherry tomatoes

1-2 cloves garlic, unpeeled
2 tablespoons extra-virgin olive oil, divided (I used Carapelli)
2 teaspoons balsamic vinegar
1/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper (or to taste)
3 tablespoons chopped or torn fresh basil leaves
1/2 cup crumbled feta

• Preheat oven to 450°.
• Bring 4 quarts water to a boil in a large pot. Add 1 teaspoon salt (or more if you like) and pasta to boiling water; cook until al dente. 
• Drain spaghetti over a bowl, reserving 1/3 cup of hot water. 
• Return spaghetti to pan; set aside, and keep warm. 
• While spaghetti is boiling, combine tomatoes, garlic (unpeeled), 1 tablespoon olive oil, vinegar, salt, and red pepper on a baking sheet. Toss well to coat. 
• Roast tomatoes for 10 minutes or until tomatoes are soft and lightly charred in places.
• Once done, add tomatoes and any tomato juice to the cooked spaghetti. 
• Peel roasted garlic (I just squeeze it out of it's peeling) and add to spaghetti.
• Add about 3 tablespoons reserved cooking water to the baking sheet and scrape up any bits; carefully pour water mixture and remaining 1 tablespoon oil into spaghetti. 
• Heat spaghetti over medium heat. Add remaining reserved cooking water, 1 tablespoon at a time, until spaghetti mixture is moist.  Toss frequently. 
• Stir in basil and sprinkle with feta. Serve immediately.

Recipe source: Cooking Light

Pasta - a big bowl of comfort, and just what I need after the week I've had! And if you really want to go all out on the carb train, you could serve the pasta with this bread...yummmm!

Disclosure - I received the Carapelli Olive Oil as a sample to review.