Saturday, 3 December 2016
20 Minute Garlic Butter Spaghetti with Pesto Roasted Cherry Tomatoes – Bakemas Day 3
Sometimes you just need a big ol’ bowl of pasta and today is definitely one of those days. I went all the way to the supermarket just to get tomatoes and garlic to make this because I spent a solid hour in bed this morning dreaming this up (okay it’s only a 5 minute walk shh, I’m sure if it was a 10 minute walk I’d still go) but I’m so glad I did. Side note: can I just be real British for a sec and talk about the weather, it’s seriously crisp out there at the moment, frosty mornings, seeing your breath in front of your face; I love it so much. You know what goes well with crisp mornings? Garlic! Oh look at that, I have the perfect recipe for you!
December is ridiculously busy so new ideas for quick and easy meals are always useful and I think I definitely managed quick and easy. This is so simple, all you have to do is bung the tomatoes in the oven with pesto, cook the pasta, melt the butter, add some garlic and herbs, simmer for a couple minutes, mix the pasta in and add a little cheese, easy peasy! I may have devoured both plates of this after I was done, look it was an accident, my hand slipped and no one else was around to eat the other one. Don’t judge me! Wait until you have a spare plate of garlicky pasta goodness staring at you calling your name, also, in my defense I don't eat spaghetti all that much. You will need
4oz whole wheat spaghetti
300g cherry tomatoes
1 tbsp of pesto + 1 tbsp olive oil
4 cloves of garlic
A handful of fresh basil and parsley
2 tbsp butter/margarine
1 tsp olive oil
2 tbsp grated parmesan + extra for serving
Preheat the oven to 200C/400F/Gas mark 6
In a saucepan boil some water to cook the spaghetti.
Slice the tomatoes in half and place in an oven proof dish, mix the pesto and oil into the tomatos, season and place in the oven for 15 minutes.
While the spaghetti and tomatoes are cooking grate or crush the garlic and chop the fresh herbs up.
A few minutes before the pasta has finished cooking put the butter and teaspoon of oil in a frying pan on a low heat, once the butter has melted add the garlic and herbs and season, leave to simmer for a couple of minutes until the garlic smells fragrant but hasn’t browned. Add the spaghetti to the garlic butter and the parmesan and stir.
Serve with the roasted tomatoes, extra parmesan and top with fresh herbs.