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Serves: 4
Preparation time: 20 minutes
Cooking time: 40 minutes


  • 12 oz (340 g) spaghetti or your favorite pasta
    1/4 cup (60 mL) minced fresh basil, approx
    1/4 cup (60 mL) crumbled goat cheese
    1/4 cup (60 mL) sliced pitted black olives

    Roasted Cherry Tomato Sauce:
    4 cups cherry tomatoes, halved (about 1 lb/500 g)
    4 cloves garlic, sliced
    3 tbsp extra-virgin olive oil
    1 tbsp balsamic vinegar
    2 tsp minced fresh rosemary
    1/2 tsp salt
    1 pinch hot pepper flakes


  • Roasted Cherry Tomato Sauce:
    In 13- x 9-inch (3.5 L) metal cake pan, toss together tomatoes, garlic, oil, vinegar, rosemary, salt and hot pepper flakes. Roast in 400°F (200°C) oven until shriveled, about 25 minutes.

    Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes. Drain and transfer to large serving bowl.

    Add tomato sauce and basil, tossing to combine. Sprinkle with goat cheese, olives, and more basil if desired.
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