Whole Wheat Spaghetti with Confit Cherry Tomatoes, Feta, and Light Arugula Pesto
Category: Pasta Dishes
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole Wheat Spaghetti | 320g |
| Feta Cheese | 200g |
| Cherry Tomatoes | 200g |
| Sugar | to taste |
| Extra Virgin Olive Oil | 10g |
| Fine Salt | to taste |
| Thyme | to taste |
| Marjoram | to taste |
| Arugula | 80g |
| Extra Virgin Olive Oil (for pesto) | 50g |
| Anchovy (in oil) | 1 |
| Pine Nuts | 20g |
| Water | 10g |
| Lemon Juice | 5g |
| Lemon Zest | 1 |
| Freshly Ground Black Pepper | to taste |
Instructions:
-
Prepare the Confit Cherry Tomatoes:
- Begin by washing the cherry tomatoes and cutting them in half.
- Finely chop the thyme and marjoram leaves.
- Place the tomatoes, cut side up, on a baking sheet lined with parchment paper.
- Sprinkle the herbs evenly over the tomatoes.
- Lightly dust each tomato with a pinch of sugar and salt.
- Roast the tomatoes in a preheated static oven at 140°C (284°F) for approximately 2 hours, or until they are tender and slightly caramelized.
-
-
Prepare the Pesto:
- While the tomatoes are roasting, cut the feta cheese into small cubes.
- In a non-stick pan, lightly toast the pine nuts for a few minutes, just enough to remove any resinous taste.
- In a blender or food processor, combine the washed arugula, toasted pine nuts, and grated lemon zest.
- Season with salt and freshly ground black pepper.
- Gradually add the extra virgin olive oil while blending to achieve a smooth consistency.
- Add the lemon juice and chilled water to adjust the texture and freshness of the pesto.
-
Cook the Pasta:
- Bring a large pot of salted water to a boil and cook the whole wheat spaghetti according to the package instructions, until al dente.
-
Assemble the Dish:
- Once the pasta is cooked, drain it, reserving a small amount of pasta water.
- Combine the pasta with the arugula pesto, adding a splash of pasta water if necessary to help bind the sauce to the pasta.
- Gently fold in the confit cherry tomatoes and feta cubes.
- Finish with a drizzle of extra virgin olive oil and a final seasoning of black pepper, if desired.
Serve your Whole Wheat Spaghetti with Confit Cherry Tomatoes, Feta, and Light Arugula Pesto immediately for a vibrant, fresh meal. The sweetness of the slow-roasted tomatoes pairs perfectly with the creamy feta and the zesty, aromatic pesto.
This dish offers a delightful balance of flavors, combining the earthy depth of whole wheat spaghetti with the tanginess of feta, the sweetness of confit tomatoes, and the fresh, peppery bite of arugula. It’s an ideal choice for a light yet satisfying meal that’s perfect for both weeknights and casual dinner gatherings. Enjoy!
