I don’t have a garden, but I am very lucky having generous neighbors who share their bounty with me, especially at the end of the summer. My favorite Campari tomatoes are ripening at this time of year and I just received quite a bit from my kind neighbor. I love to eat them raw, usually with toast and avocado; however, I also love them roasted. This time I made summer fresh spaghetti, which is one of my favorite ways to eat pasta and not only because it’s delicious, but also super easy. So if you have a garden and lots of Campari tomatoes, then you must try it.
GARDEN SPAGHETTI
Spaghetti with Roasted Campari Tomatoes & Basil
Vegan – Gluten Fee Optional
Author: Lena’s Vegan Living
INGREDIENTS for 4
• Spelt spaghetti 12 oz 340 g (or pasta of your choice, follow the cooking instruction on the package)
• Campari tomatoes 2 cups (cut in half)
• Sundried tomatoes ½ cup (diced)
• Mushrooms 1 ½ cup (sliced)
• Garlic 3 cloves (minced)
• Fresh basil (only leaves, sliced)
• Black pepper to taste
• Dry chilli flakes (optional)
• Himalayan pink salt to taste
• Olive oil 1 tbs
• Cooking oil ¼ cup
• Casserole dish
PROCESS
• Heat up ¼ cup of cooking oil on frying pan and sauté the sliced mushrooms on each side until golden brown with salt and pepper.
• Add the cooked pasta, sundried tomatoes and stir thoroughly.
• Take it off the heat, add few drops of olive oil and basil and stir again.
• Add the roasted tomatoes on top while serving.
• Garnish with whole basil leaves.
OVEN ROASTED TOMATOES
• Preheat the oven to 400 F.
• Place your tomato halves into casserole dish.
• Add salt, minced garlic and drizzle lightly with olive oil.
• Roast for 15 minutes.
• Set you oven to broil and roast for 5 more minutes.
THANK YOU FOR VISITING & BON APPETIT 🍇🍍🍑🌸🍑🍍🍉
https://www.lenasveganliving.com/
