Honey Roast Tomato and Garlic Spaghetti

11 Jul

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It was so hot today! I think Ireland has actually moved location and is currently right on the equator, there is just no other possible explanation. But needless to say, I’m not complaining one little bit. I just love this weather and even more I love the way food tastes when you’re eating in this weather, eating outside with the sun warm on your skin and the dogs sprawled out at your feet… There is just something about it that is utter heaven to me.

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This is a really easy dish which is essential because we all know that the least amount of time in the kitchen when the weather is like this is a must. You could probably get this on the table in 15mins. It is bursting with flavors, try and get the best quality tomatoes you can as it will really make the meal. It is one of the simplest and most classic flavor combinations of tomato, garlic and spaghetti but will really make you wish you were in Italy! We all know Ireland is the net best thing at the moment though 🙂

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Honey Roast Tomato and Garlic Spaghetti (Serves 3)

30-35 ripe cherry tomatoes, on the vine preferably

1 large bulb garlic

4-5 thyme sprigs

2 rosemary sprigs

2-3tbsp extra virgin olive oil

1 1/2tbsp runny honey

salt and pepper

300g wholemeal spaghetti

parmesan and basil leaves, to serve

  • Preheat the oven to 180°c/350°f and place the cherry tomatoes in a oven proof dish, vines removed
  • Break the garlic into individual cloves, skin still on and add to the dish. Remove the herb leaves from the sprigs and also add to the dish.
  • Drizzle over the olive oil and honey and season with salt and pepper.
  • Use your hands to toss everything together and make sure all the tomatoes are coated.
  • Roast in the oven for 10-15mins until the tomatoes are starting to blister and the garlic is soft.
  • Cook the spaghetti according to packet instructions.
  • When the tomatoes are done, remove all the garlic from its skins. Gently mash the garlic and tomatoes with the back of a fork and add the spaghetti. Toss to coat everything and transfer to a serving bowl.
  • Portion generously and top with parmesan and basil.

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