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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 | FoodieGirlChicago
  • Prep Time: 10 minutes
  • Cook Time: 19 minutes
  • Total Time: 29 minutes
  • Yield: 3-4 1x
  • Category: Entree
  • Cuisine: Italian

Description

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!


Scale

Ingredients

  • ½ cup walnut pieces
  • 1 pint sweet grape tomatoes
  • ½ cup olive oil, divided
  • ½ tsp dried basil
  • 1 garlic clove
  • ⅛ tsp 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
  • 1/2 pound Davinci Signature Spaghetti
  • chopped Italian parsley, for garnish

Instructions

  1. Preheat a grill to medium heat (about 350°F).
  2. 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.
  3. 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.
  4. Add the tomatoes, basil and 1 tbsp 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.
  5. 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.
  6. 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.