Wednesday, May 30, 2012

Cherry Tomato Spaghetti with Cheddar Cheese

A quick, easy, and COLOURFUL spaghetti to brighten your day! This dish tastes great warm or room temp, making it perfect for bento or packed lunches.  To cut down on prep time, make the spaghetti several days in advance and keep it in the fridge in serving-size containers.  When you're ready to cook, just take out a serving and sautee! 

Mmmmmm tomatoes! Vegans can omit the cheese, but I like it for the splash of yellow and tang ^^

Cherry Tomato Spaghetti with Cheddar Cheese
Servings variable

Olive or canola oil
Cherry tomatoes, halved
Sugar and salt, to taste
Italian herb mix, or some basil
Hard Cheddar, chopped (optional)

Spaghetti, cooked al dente, drained and drizzled with olive oil

1. Heat the oil in a skillet to medium heat. Add the tomato halves, sprinkle with sugar and salt. Add the herbs and toss to coat evenly.
2. After the tomatoes have started to release their juices, reduce the heat to med-low and coverSimmer, tasting periodically and adjusting flavour, until ready to serve.
3. Before serving, increase heat to med-high and add the spaghettiToss to coat evenly.  When it is heated thoroughly serve, sprinkled with cheese.