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Spaghetti with Heirloom Tomatoes and Greens
Category:Oven-Roasted Heirloom Tomatoes Vegetarian
Snap open a jar of Oven-Roasted Heirloom Tomatoes to make an elegant dinner with this blissful take on a popular one-pot pasta recipe. Adapted from Tejal Rao’s New York Times adaptation from “A Modern Way to Cook” by Anna Jones (Ten Speed, 2016).”
Bring a quart of water to boil.
Put spaghetti, kale and Oven-Roasted Heirloom Tomatoes in a saucepan so that the pasta can lie flat.
Add the hot water to the pan and cover, bring to a boil and remove lid. Simmer for about 6 minutes, stirring until the liquid is saucy and pasta cooked through.
Top with crumbled goat or feta cheese adding optional basil and serve.
3Tbsp. sea salt, plus more for seasoning
116 oz. jar Oven-Roasted Heirloom Tomatoes
1bunch kale or spinach, leaves only, washed and chopped
ground black pepper, to taste
crushed red pepper flakes, to taste
crumbled goat or feta cheese and basil, optional, for serving