Roast Tomato and Za’atar Spaghetti
For this recipe, I combine fresh Za'atar (oregano and thyme) with dried Za'atar, rich umami roast Tomatoes - almost sun-dried but juicier and more vibrant, along with Shallots, Garlic, and Olive Oil. Al dente Spaghetti is finished in a thick, purée-like sauce, which is gently thinned with starchy Pasta water until it glistens beautifully around the Spaghetti. This is a stellar week night dinner option, with little prep. work, lots of flavor and lots of good stuff.
I have a slight Tomato obsession and it’s Tomato season. Heirlooms raw, with good quality Olive Oil and Salt from the Dead Sea. I love the addition of Sumac to a raw Tomato, as well as fresh Oregano and Thyme. Zesty, light, refreshing.
Roast Tomatoes have an entirely different vibe; deep, rich, intense. The roasting process concentrates their natural sugars; renders them sweet, almost jammy, with a caramelized edge. Their acidity softens, giving them a mellow, savory taste with hints of smokiness and a touch of earthiness.
Cooking tomatoes significantly increases the bioavailability of lycopene, a powerful protective antioxidant. When cooked with a little healthy fat (like olive oil), the lycopene and fat-soluble vitamins are absorbed more efficiently by the body.
Za’atar is a Middle Eastern superfood blend of herbs, spices and sesame that has long been renowned for it’s brain boosting properties. Traditionally, Za'atar has been associated with improved mental clarity and memory and is often eaten at breakfast to stimulate the body and mind. The anti-inflammatory, anti-microbial and anti-viral properties of the herbs help support immune function, with vitamins and minerals supporting overall health and wellbeing.
Note: Not all Zaatar is the same. Across the board they’re all made with different ingredients. I love Z&Z Bakeries Za’atar which you can buy on Amazon as well as at their store in Rockville and at some Wholefoods in the DMV.
Organic Ingredients, serves 4
Roast Tomato Tray
60 Cherry Tomatoes, halved
8 Campari Tomatoes, halved
A few sprigs of fresh Thyme, leaves only
A few sprig of fresh Oregano, or approx. 12 leaves, leaves only
1/4 Cup Extra Virgin Olive Oil
1 Tbsp. Za’atar, plus more for serving
1 Tsp. Celtic Sea Salt
Cracked Black Pepper
Sautéed Aromatics
1 Large Shallot, peeled & roughly chopped
6 Cloves Garlic, peeled & sliced thin
2 Tbsps. Extra Virgin Olive Oil
6 Basil Leaves
Spaghetti
1 x 16oz Pack Spaghetti
1 Cup Pasta Cooking Water
2 Tbsps. Butter
Method
Combine Roast Tomato Tray ingredients as pictured below. Roast in a 400f oven for 50 minutes.
Saute chopped Shallot in 2 tbsps. Olive Oil until it starts to brown. Add Garlic and Basil and cook for 1 minute. Add Roasted Tomatoes and continue to cook on low heat for 2 minutes while the flavors mingle. Blitz in a food processor until smooth and return to pot.
Cook Spaghetti two minutes less than package instructions so that its ‘al dente’. Before draining Spaghetti, scoop out 1 cup of the starchy cooking water using a mug and set aside. Drain Spaghetti and add it into the pot with the Sauce plus 1 cup of the starchy cooking water and 2 tbsps. Butter. Cook on high heat for 1-2 minutes until the sauce thickens around the Spaghetti.
Season with Salt & Pepper, serve with extra Za’atar on top.
Halve Tomatoes and place on a baking sheet lined with parchment paper. Season with Za’atar, Salt, Pepper, Oregano, Thyme and Olive Oil. Bake in a 400f oven for approx. 50 minutes.
Roasted Tomatoes
Saute chopped Shallot in 2 Tbsps. Olive Oil until they start to brown. Add chopped Garlic and Basil and saute for 1 minute before adding Roast Tomatoes
Add in Roast Tomatoes and continue to cook on low heat for 2 minutes while the flavors mingle.
Throw ingredients into a food processor and blitz until smooth. Add back into pot. Add in al dente cooked Spaghetti plus a cup of the starchy cooking water and 2 tbsps. Butter. Cook on high heat mixing well using kitchen tongs while the Sauce thickens around the Spaghetti - 1-2 minutes.
Season with Salt & Pepper. Plate with a sprinkle of Za’atar on top and enjoy.