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Oven-dried Tomato, Basil and Arugula Spaghetti

Ingredients

  • 2 283g grape tomatoes, halved
  • 6 finely minced cloves garlic
  • 8 sprigs Western Family Organics fresh thyme
  • 1/4 Cup extra virgin olive oil
  • 1 340g Catelli Smart Veggie Spaghetti
  • 2 cups Western Family Organics Arugula
  • 1/4 cup Western Family Fresh Basil
  • 1 cup Parmesan, grated
  • 1/2 cup extra virgin olive oil
  • salt and pepper to taste

Directions

1. Preheat oven to 325?F (190?C).

2. Place tomatoes, cut side up, on a foil lined baking sheet.  Sprinkle with minced garlic and top with the fresh thyme sprigs. Drizzle with ¼ cup of extra virgin olive oil and season with salt and pepper.  Cook for 1 hour and 15 minutes until the tomatoes are half dried.

3. Once the tomatoes are almost cooked, boil spaghetti according to package instructions and drain, reserving 2 tbsp of pasta cooking water.

4. In a large mixing bowl toss together cooked pasta and reserved cooking liquid, oven dried tomatoes, arugula, basil, Parmesan and ½ cup of extra virgin olive oil.

5. Season to taste with freshly ground pepper and salt and serve.

 

Tip:   Add leftover oven-dried tomatoes in a sandwich or salad.

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Related Recipes

Oven-dried Tomato, Basil and Arugula Spaghetti

Ingredients

  • 2 283g grape tomatoes, halved
  • 6 finely minced cloves garlic
  • 8 sprigs Western Family Organics fresh thyme
  • 1/4 Cup extra virgin olive oil
  • 1 340g Catelli Smart Veggie Spaghetti
  • 2 cups Western Family Organics Arugula
  • 1/4 cup Western Family Fresh Basil
  • 1 cup Parmesan, grated
  • 1/2 cup extra virgin olive oil
  • salt and pepper to taste

Directions

1. Preheat oven to 325?F (190?C).

2. Place tomatoes, cut side up, on a foil lined baking sheet.  Sprinkle with minced garlic and top with the fresh thyme sprigs. Drizzle with ¼ cup of extra virgin olive oil and season with salt and pepper.  Cook for 1 hour and 15 minutes until the tomatoes are half dried.

3. Once the tomatoes are almost cooked, boil spaghetti according to package instructions and drain, reserving 2 tbsp of pasta cooking water.

4. In a large mixing bowl toss together cooked pasta and reserved cooking liquid, oven dried tomatoes, arugula, basil, Parmesan and ½ cup of extra virgin olive oil.

5. Season to taste with freshly ground pepper and salt and serve.

 

Tip:   Add leftover oven-dried tomatoes in a sandwich or salad.