Roasted Cherry Tomato, Spinach and Asiago Spaghettini
“Spaghettini con Pomodoro Ciliegino, Spinaci e Asiago”
Tomatoes develop robust flavour when roasted with balsamic vinegar and olive oil and using small tomatoes makes the preparation time shorter. This simple, light pasta dish can be served on its own or as an accompaniment to roasted chicken or grilled sausages.
Preparation Time:
10
min
Cooking Time:
30
min
Servings:
4
Ingredients
4 cups (1 L)
cherry or grape tomatoes, halved (about 2 pints)
1/4 cup (50 mL)
balsamic vinegar
1/4 cup (50 mL)
olive oil
2
cloves garlic, minced
1 tsp (5 mL)
each salt and freshly ground pepper
4 cups (1 L)
chopped spinach or arugula leaves
1 lb (454 g)
Giovanni Panzani Spaghettini # 3
1 cup (250 mL)
shredded Asiago cheese
1/4 cup (50 mL)
chopped fresh basil or parsley leaves
Toasted pine nuts (optional)
Method
  1. Preheat the oven to 400°F (200°C). Toss the tomatoes with the balsamic vinegar, olive oil, garlic, salt and pepper. Spread the tomatoes in a single layer on a foil-lined, rimmed baking sheet; roast for 30 minutes or until shriveled and lightly browned. Scrape the tomatoes and juices into a large bowl.
  2. Meanwhile, prepare the spaghettini according to package directions. Toss the hot, drained spaghettini with the spinach, roasted tomatoes, cheese and basil. Sprinkle with toasted pine nuts (if using).
Tips
Substitute lightly packed baby spinach or baby arugula for the chopped larger leaves.
Ingredient Notes
Balsamic Vinegar: Aged balsamic vinegar originated in the Emilia Romagna region of Italy and has become a popular ingredient. True balsamic vinegar is made from Trebbiano grape juice that is reduced into a concentrated "must" then aged for a minimum of 12 years. Many commercial balsamic vinegars are made using a blend of red wine vinegar with some balsamic must or caramel flavouring. Expensive balsamic, like fine extra virgin olive oils, should be kept as a finishing ingredient and used in small quantities. A moderately-priced balsamic vinegar is a better choice to use when cooking.
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Roasted Cherry Tomato, Spinach and Asiago Spaghettini

“Spaghettini con Pomodoro Ciliegino, Spinaci e Asiago”



Preparation time: 10
Cooking time: 30
Servings: 4


Ingredients

4 cups (1 L)
cherry or grape tomatoes, halved (about 2 pints)
1/4 cup (50 mL)
balsamic vinegar
1/4 cup (50 mL)
olive oil
2
cloves garlic, minced
1 tsp (5 mL)
each salt and freshly ground pepper
4 cups (1 L)
chopped spinach or arugula leaves
1 lb (454 g)
Giovanni Panzani Spaghettini # 3
1 cup (250 mL)
shredded Asiago cheese
1/4 cup (50 mL)
chopped fresh basil or parsley leaves
Toasted pine nuts (optional)



Method

  1. Preheat the oven to 400°F (200°C). Toss the tomatoes with the balsamic vinegar, olive oil, garlic, salt and pepper. Spread the tomatoes in a single layer on a foil-lined, rimmed baking sheet; roast for 30 minutes or until shriveled and lightly browned. Scrape the tomatoes and juices into a large bowl.
  2. Meanwhile, prepare the spaghettini according to package directions. Toss the hot, drained spaghettini with the spinach, roasted tomatoes, cheese and basil. Sprinkle with toasted pine nuts (if using).

Tips

Substitute lightly packed baby spinach or baby arugula for the chopped larger leaves.

Ingredient Notes:

Balsamic Vinegar: Aged balsamic vinegar originated in the Emilia Romagna region of Italy and has become a popular ingredient. True balsamic vinegar is made from Trebbiano grape juice that is reduced into a concentrated "must" then aged for a minimum of 12 years. Many commercial balsamic vinegars are made using a blend of red wine vinegar with some balsamic must or caramel flavouring. Expensive balsamic, like fine extra virgin olive oils, should be kept as a finishing ingredient and used in small quantities. A moderately-priced balsamic vinegar is a better choice to use when cooking.