Description
Unctuous and sweet – This is one spaghetti you’ll fall in love with.
Ingredients
Units
Scale
- 3 tablespoons extra virgin olive oil
- 6 medium tomatoes (seeded and quartered)
- 1 pint cherry tomatoes (cut in half)
- 3 cloves garlic (minced)
- 1/2 teaspoon red pepper flakes
- 10 kalamata olives (pitted and sliced in half)
- 1 pound dry spaghetti
- 4 tablespoons unsalted butter
- handful of fresh basil (roughly chopped)
- salt and pepper (to taste)
Instructions
- Preheat oven to 350 degrees.
- Bring a large pot of salted water to boil.
- On a cooking tray, lay aluminum paper (or parchment), and drizzle 1 tablespoon olive oil. Add tomatoes, mix with olive oil, and roast in the oven for 25 minutes.
- In a large pan over medium high heat, add olive oil and 2 tablespoons butter. Add garlic, red pepper flakes, a little salt and pepper and cook until you can smell the garlic. Add tomatoes, olives, and the remaining 2 tablespoons of butter.
- Lower heat to low and cook for about 5 minutes.
- Drain pasta( do not rinse) and add to the pan.
- Toss well, season with salt and pepper adn serve with fresh basil.
Notes
Save the leftover spaghetti in a storage container and refrigerate for up to 3 days.
Nutrition
- Calories: 905
- Saturated Fat: 19
