A place where you need to follow for what happening in world cup

Spaghetti with goat cheese and roasted tomatoes

0


There's a lot of talk about climate change, so much so that it is practically impossible not to feel invested with some responsibility. The thing that is most often pointed out is that good practices must start from everyday life, from making what is not currently routine become routine.
I remember perfectly when thirty years ago we heard about prime ambientalist campaignwhen at school we started collecting paper and we kids were invited to turn off the water when we brushed our teeth… simple things that after a long time have become a habit like any other.

In my own small way, especially when I “work” In the kitchen I would like to aim to have no more waste, trying to buy less and better and recovering as much as possible. This is the case of these spaghetti, born by chance on Saturday lunchtime when opening the fridge a roll of goat cheese he looked at me heartbroken from the shelf. I usually make croutons with vegetables when I have lunch alone but on Saturdays, with my husband at home, a plate of pasta is needed. Not bad, I transformed the crostoni filling into a sauce and I took home a thumbs up from my other half!

I had some leftover spaghetti from a recipe for a photo shoot, I had some cherry tomatoes bought for another shoot which I wasn't going to do over the weekend and which risked coming to a bad end. I added the aromatic herbs that seem to survive my black thumb this year and here's a nice plate of spaghetti with goat cheese and oven-roasted cherry tomatoes.

Spaghetti with goat cheese and roasted cherry tomatoes

(for 2 people)
180 g of spaghetti
100 g of fresh goat's cheese
Mixed aromatic herbs (basil, chives, thyme, marjoram)
220 g of cherry tomatoes on the vine
extra virgin olive oil
sale
pepe

Wash the cherry tomatoes and place them on a baking tray. Season them with plenty of oil, salt and pepper and bake at 200°C for 10-15 minutes or until they are roasted.

Bring the water to the boil to cook the spaghetti.
In the meantime, wash and dry the aromatic herbs and chop them finely. Take a bowl and mix the goat cheese with the chopped herbs and 2-3 large spoons of oil. Keep aside.

Salt the water for the pasta and throw in the spaghetti when it starts boiling again. Halfway through cooking, take a cup of pasta water and add it to the goat cheese mixed with herbs to make it creamy.
Drain the spaghetti, add them to the goat cheese cream and mix. Add the roasted cherry tomatoes and decorate with a few basil leaves and thyme. Serve immediately.

Leave A Reply

Your email address will not be published.