moon blush tomato and goat cheese pasta

nigella lawson is fabulous. i just love how british she is (i’m such an anglophile). anyway, in nigella express she has a recipe for fantastic ‘moon blush’ tomatoes, which are a take on sun blush (or sun dried if you are american) tomatoes. i like this recipe because i’m not a fan of raw tomatoes and the resulting moon blush variety are more tender than their sun blush counterparts. also, it requires very little hands on time by the cook. this makes it perfect for our fritz-frenzied week night meals. here is how i use them:

Pa

sun blush tomatoes

  • 2 pints cherry tomatoes
  • olive oil
  • herbes de provence*
  • sugar
  • salt and pepper

preheat the oven to 500 degrees. cut the cherry tomatoes in half and place them cut side up on a parchment-lined baking sheet. spritz (or drizzle) with olive oil – i have a misto, totally awesome gadget. sprinkle lightly with sugar, then herbes de provence, then salt and pepper. all of this is to taste, so i’m being intentionally vague. once the oven comes to temperature, toss them in, shut the door, and turn off the oven entirely. leave them overnight and in the morning you will have deliciously shriveled tomatoes. brilliant.

now, for the moon blush tomato and goat cheese pasta

  • moon blush tomatoes (duh)
  • 1# spaghetti
  • handful fresh basil leaves
  • 4-6 oz goat cheese (depending on your preference)

cook spaghetti per the package instructions, drain and reserve one cup of the cooking liquid. add the tomatoes to the pan to warm. add the pasta, reserved water, goat cheese, and basil and toss together with the pasta. eat.

*nigella calls for thyme, but i never have dried thyme hanging around my house and also have an unhealthy obsession with herbes de provence. it’s entirely up to you which herb to use.

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