Roasted Tomato Basil Pasta
  • 2 pints grape tomatoes
  • 2 tablespoons olive oil, split
  • 3 teaspoons salt, split
  • 1 pound package of spaghetti
  • 1 onion, chopped
  • 1 cup dry white wine
  • 5 cloves garlic
  • 4 tablespoons (1/2 stick)
  • 2 teaspoons chicken base
  • 2 handfuls fresh basil
  • 2 handfuls fresh baby spinach
  • 1 teaspoon dried basil
  • 2 eggs
  • ¼ parmesan, more to garnish
  1. Preheat oven to 300 degrees. Lay out grape tomatoes on rimmed baking pan and drizzle with 1 tablespoon olive oil and 1 teaspoon of salt. Roast for 30 minutes and set aside.
  2. Prepare a 1 pound package of spaghetti until almost al dente. Reserve 2 cups of the pasta water for later.
  3. In large pot heat 1 tablespoon olive oil on medium high heat. Brown chopped onion then deglaze with white wine. Turn heat to low and add garlic, roasted tomatoes, butter, chicken base, and the reserved pasta water. Simmer 5 minutes, then add pasta, basil, spinach, and dried basil.
  4. In a separate bowl scramble 2 eggs then pour over pasta, stirring gently. Add parmesan until just incorporated then plate. Sprinkle extra parmesan over each serving.
Recipe by A Butterful Mind at