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    Roasted Tomato Summer Spaghetti

    Published: August 27, 2017 By Urban Foodie Kitchen Last Updated: June 27, 2021 16 Comments

    188 shares
    Jump to Recipe Print Recipe

    What’s better than the garden-fresh flavor you get from end-of-season tomatoes?  That fresh flavor paired with DaVinci spaghetti to give you the perfect light end of summer meal!

    This summer spaghetti is topped with roasted tomatoes for a fresh end of season pasta dish.

    Sponsored post written by me on behalf of DaVinci Pasta. The opinions and text are all my own.

    Summer tomatoes are always the best.  They are so sweet and tasty.  Roasting them on the grill gives them a unique flavor that complements the pesto in this pasta dish and really brings out the feeling of summer.  I also love roasting tomatoes on the grill in the summer as it’s super easy and means you don’t have to fire up your oven on a hot summer evening.  And roasting them is easy, just toss them with some oil and throw them on the grill in some type of a grill basket.  Six minutes later you’ll have beautifully roasted tomatoes.  

    Incorporating pesto into a pasta dish is the perfect way to add a little sauce without overwhelming the rest of the flavors in the dish.  This pesto gets its special twist from a combination of walnuts, Italian parsley and parmesan.  Italian parsley is often viewed as a garnish or extra, but not in this pesto.  Combining it with the toasted walnuts really makes it pop, adding a unique flavor to your pasta dish!  

    Garden fresh flavor from roasted tomatoes give you a great of end of season pasta dish

    The base for the dish is DaVinci Signature Spaghetti.  DaVinci pastas are made from high-quality ingredients and imported from Italy which gives them the best flavor.  I like to cook my pasta just slightly past what is considered al dente.  I think that gives it the right texture without becoming too soggy.  There are endless possibilities when you’re working with a great pasta like DaVinci!

    The roasted tomatoes, fresh-tasting pesto and perfect pasta make this a mouthwatering dish that will have your dinner guest asking for seconds!

    Prepping roasted tomato summer spaghetti

    Notes from the Kitchen

    • If you have the option, fresh grape or cherry tomatoes from your garden or the farmer’s market will give you the best flavor.  Fresh, sweet grape tomatoes from the grocery store will also work just fine!
    • Don’t forget to reserve some of your pasta cooking liquid when you drain the spaghetti!  This starchy liquid helps make the dish a little creamy and saucy without adding any cream or extra cheese.  
    • The easiest way to toast nuts is on your stovetop in a non-stick pan.  It’s way less work than firing up your oven and you can toast them quickly and evenly.  Just heat the pan to medium low heat and toss in the nuts.  Depending on the type of nuts, you’ll want to toast them for anywhere from 4-10 minutes.  It’s about 5 minutes for walnuts in this recipe.  

    Things you may want for this recipe

    • Davinci Spaghetti  - DaVinci pastas are made in Italy with the finest ingredients, which gives them a great taste and makes them the perfect base for all kinds of pasta dishes.
    • Grill pan or basket - I use this basket for grilling all kinds of small veggies. It keeps things like tomatoes, smaller potatoes and even onion rounds from falling through the grates of your grill.
    • Food processor - A good food processor is really a requirement for making pesto. I always recommend investing in at least this 9-cup size but if you are really tight on space in your kitchen the 4-cup version will work too.
    This roasted tomato spaghetti has all the fresh flavors of summer for a perfect end of season pasta dish!

    Roasted Tomato Summer Spaghetti

    Author: Kathryn | Urban Foodie Kitchen
    What’s better than the garden fresh flavor you get from end of season tomatoes?  That fresh flavor paired with DaVinci spaghetti to give you the perfect light end of summer meal!
    5 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 19 mins
    Total Time 29 mins
    Course Entree
    Cuisine Italian
    Servings 3 -4

    Ingredients
      

    • ½ cup walnut pieces
    • 1 pint sweet grape tomatoes
    • ½ cup olive oil, divided
    • ½ teaspoon dried basil
    • 1 garlic clove
    • ⅛ teaspoon red pepper flakes
    • 1 oz Parmesan cheese, grated (about ⅓ cup)
    • 1 cup Italian parsley leaves, plus additional for garnish
    • 1 cup mini fresh mozzarella balls, cut in half
    • ½ pound Davinci Signature Spaghetti
    • chopped Italian parsley, for garnish

    Instructions
     

    • Preheat a grill to medium heat (about 350°F).
    • While the grill is preheating bring a large pot of water to a boil. Once boiling and add the spaghetti. Cook for 11 minutes. Drain the pasta, reserving ½ cup of the pasta water.
    • Add the walnuts to a non-stick pan over medium low heat. Toast for 5-6 minutes. Shaking periodically to ensure an even toast. Remove from heat and let cool.
    • Add the tomatoes, basil and 1 tablespoon olive oil to a small mixing bowl. Toss to coat.   Place a veggie grilling pan or basket on your grill and add the tomatoes.  Cook tomatoes for 6 minutes.  A few may “pop” as they cook. When done, remove from grill and let cool slightly.
    • To make the pesto add the toasted walnuts to the bowl of a food processor fitted with a standard blade and pulse 4-5 times. Add the garlic and pulse a few more times. Add red pepper flakes, parmesan and parsley. Pulse until well combined. With the motor running, add the remaining olive oil and continue to process until fully blended.
    • To prepare the dish, add the pasta to a large sauté pan over medium heat. Toss in the pesto and reserved pasta water, stirring to combine. Add the roasted tomatoes and heat for 1-2 minutes. Divide among four serving dishes and top with mozzarella and chopped Italian parsley. Serve immediately. 
    Did you make this recipe?Tag @urbanfoodiekitchen on Instagram or hashtag it #urbanfoodiekitchen
    What’s better than the garden fresh flavor you get from end of season tomatoes?  That fresh flavor paired with DaVinci spaghetti to give you the perfect light end of summer meal! #ad
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    188 shares

    Reader Interactions

    Comments

    1. Jodie Morgan says

      August 28, 2017 at 7:05 am

      5 stars
      I love this dish! It's like summer in a bowl. The walnuts are a nice touch too, and I'm so glad you grilled the tomatoes! That makes them so much sweeter. Thanks for sharing!

      Reply
    2. Analida Braeger says

      August 30, 2017 at 5:15 am

      5 stars
      I have a farm stand just about a mile down the road from my house and I need to pickup to some grape tomatoes to try this dish! Looks fantastic!

      Reply
      • FoodieGirlChicago says

        August 30, 2017 at 6:19 am

        Thanks Analida! You are so lucky to have a farm stand so close to your house!

        Reply
    3. Gloria @ Homemade & Yummy says

      August 31, 2017 at 7:20 am

      5 stars
      I love when you can use simple, beautiful ingredients to create such a wonderful meal. This is perfect for any night of the week, and also makes entertaining easy too.

      Reply
    4. Elaine @ Dishes Delish says

      August 31, 2017 at 7:16 pm

      5 stars
      Roasted tomatoes are the best thing ever!! This summer salad looks delicious! I look forward to making your recipe because my hubby loves spaghetti so much!!

      Reply
    5. Christine says

      September 01, 2017 at 1:01 am

      I have garden tomatoes coming out my ears so I need to get making this dish, pronto! Love roasting the tomatoes and the addition of the little mozzarella balls. Those things are addicting.

      Reply
    6. Çitra Kale @Çitra's Home Diary says

      September 01, 2017 at 2:39 pm

      Oh my..this is the most gorgeous spaghetti dish I've seen today. You are successfully bring summer to this plate. My husband would love this 🙂

      Reply
    7. Erin @ The Speckled Palate says

      September 01, 2017 at 5:00 pm

      My goodness. Those tomatoes just MAKE this summer pasta! I'm loving all the freshness in this dish and want to soak it all up before the summer produce disappears from our markets...

      Reply
    8. Anne Murphy says

      September 02, 2017 at 10:15 am

      5 stars
      What a wonderful late Summer recipe! I love making dishes that really feature the tomatoes, front and center!

      And the parsley and walnut pesto sounds good... and I have all the ingredients on hand. Hm...

      Reply
    9. Lynn | The Road to Honey says

      September 02, 2017 at 1:59 pm

      I absolutely adore roasted tomatoes Kathryn. It really does impart so much flavor to them. And I love your idea of using them as a tasty and fresh substitute to regular tomato sauce.

      Reply
    10. Ashley @ Big Flavors from a Tiny Kitchen says

      September 02, 2017 at 3:50 pm

      I absolutely *adore* roasted tomatoes. They look so fantastic in this pasta - pass me a bowl!

      Reply
    11. Jessica Pinney says

      September 02, 2017 at 5:59 pm

      5 stars
      What a beautiful pasta dish! You're making me awfully hungry over here!

      Reply
    12. Jessica says

      September 02, 2017 at 9:30 pm

      One of my all-time favorite pasta dishes! This looks so fantastic!

      Reply
    13. Michelle | The Last Food Blog says

      September 03, 2017 at 8:40 am

      5 stars
      I love this recipe Kathryn! This is my kind of food, simple but delicious x

      Reply
    14. Carol Borchardt says

      September 03, 2017 at 11:29 am

      Gorgeous photos! They make me want to dive right in. I love a good, fresh pasta dish in the summer.

      Reply
    15. Renee Gardner says

      September 08, 2017 at 9:01 pm

      5 stars
      Simple and delicious. I could eat this dish all summer long - guess I'll settle for eating it all of fall too!

      Reply

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