This recipe was inspired by the pints of cherry tomatoes I bought at the farmers market last week. They were so sweet that I would just eat them like candy out of the bowl on the counter but I couldn’t help but think about how yummy they would be slowly roasted and tossed with pasta, so that’s what I did! Be sure to collect all of the juices and golden bits that are in the pan when you roast the tomatoes as that will be a big part of the sauce for the pasta! Pecorino Romano is a salty cheese so be careful salting the dish as you go and instead wait until the end after the cheese has been added and see if the dish needs salt.
1 pound organic spaghetti (if gluten free I highly recommend Andean Dream Quinoa Spaghetti)
2 pints of yellow and red cherry tomatoes (4 cups total)
1 cup pure olive oil plus 2-3 tablespoons to toss with the tomatoes before roasting
3 tablespoons crushed or finely minced garlic
1 tablespoon crushed red pepper flakes
½ cup chopped flat leaf parsley
Juice of 2 medium lemons (about 4 tablespoons)
½ freshly grated Pecorino Romano cheese (preferably raw)
Sea Salt and freshly ground pepper
Preheat oven to 350 degrees. Wash and dry the tomatoes and spread onto a sheet pan, drizzle with 2-3 tablespoons of olive oil and sprinkle with sea salt, stir to coat evenly. Roast for 2 hours or until the tomatoes are golden and shriveled a bit (keep an eye on them so they don’t burn). Remove the pan from oven and set aside.
Start cooking pasta in a large pot of salted water that has been brought to a rolling boil and cooking until very al dente, it will continue to cook when sautéed with the sauce.
While pasta is boiling, heat 1 cup of olive oil in a large saucepan over medium heat, add the crushed garlic and chili flakes and sauté for 2-3 minutes until cooked through and slightly golden brown. Add roasted tomatoes and all of the juices and pan scrapings and bring to a low simmer.
When pasta is cooked, drain well (don't rinse) and add to the pan with the tomatoes and garlic, toss well to coat pasta with the sauce. Add the lemon juice, parsley, freshly grated cheese, and toss very well. Taste for seasoning and serve.
Health Tip: There is a lot of evidence that raw organic dairy from animals that are raised on pasture is more nutritious and better tolerated than the pasteurized milk products that are easily available to us in every grocery store. Most of the dairy that is commercially produced is from cows that are fed grain, corn, and soy that is very often genetically modified which completely changes the nutritional content of the milk. Cows, sheep, and goats are meant to be raised on pasture eating fresh grass and when they eat a diet that they are not designed (grain, corn and soy) to eat they get sick (just like us humans do!) and will need tons of antibiotics. Here is a wonderful article by one of my favorite health practitioners, Chris Kresser, about the benefits of choosing raw milk products. I don’t eat a lot of dairy but I do use organic half and half that is from grass fed cows and is only partially pasteurized and I feel good when put that in my coffee, however, if I use any other brand (even if it is certified organic) I get nasal stuffiness and bad congestion. Try experimenting with eating less dairy and if you do eat it, only eat organic, raw, full fat dairy from animals that ate their natural diet and see how you feel.