Spaghetti with slow-roasted cherry tomatoes, basil, and Parmesan cheese from The 150 Best American Recipes: Indispensable Dishes From Legendary Chefs and Undiscovered Cooks by Molly Stevens and Fran McCullough

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Notes about this recipe

  • chawkins on November 05, 2015

    This was made a lot this past summer when the garden was producing tons of cherry tomatoes and basil. I used the counter-top oven, it was set to only 250 degree, so even on for 3 hours, did not overheat the kitchen. Even good without the arugula which did not grow too well in the heat of the summer.

  • JoanN on November 04, 2015

    Great way to use up about-to-pass-their-use-by date grape tomatoes. Even with lots of substitutions (shallots for onion, pesto for basil, no arugula, Dutch noodles for spaghetti) this was a very good clean out the fridge dinner. Can only imagine how much better it would be as written.

  • britt on August 11, 2011

    Recipe suggests substituting baby spinach in place of arugula if necessary. Recipe also calls for EVOO, large white onion, garlic, and sugar. I liked this a lot. Worth the 3 hour roasting time.

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