Color Me Domestic - Summer Spaghetti with Tomatoes Confit

Summer pasta recipes are fresh, zesty, and perfect for this cooler-than-average Chicago weather we've been having. 



This Summer Spaghetti with Tomatoes Confit is a little time consuming but so easy, plus it uses the herbs you've been growing for months. The flavors are strong but complimentary and best served with red wine, white wine, or your favorite brew.

Summer Spaghetti with Tomatoes Confit (adapted from No Onion Please)
Ingredients
1 pint Cherry Tomatoes
Olive Oil
Herbs (rosemary, thyme, and/or provencal)
Paprika
Spaghetti
Basil leaves (a handful)
Mozzarella Cheese
Zest and Juice from half a lemon
4 tbsp small capers
olive oil, salt and pepper

Process
Preheat oven to 250 degrees if you have several hours or 375 if you have one hour.

Coat the bottom of a glass baking dish (9x9) with olive oil. Slice the cherry tomatoes in half and dip the cut side into the oil and then place it face up in the dish. Sprinkle the tomatoes with the herbs and paprika and place in the oven.

Let the tomatoes cook until they are wrinkled and a bit dried up.

Boil the spaghetti, zest and juice the half lemon, separate the cheese into bite-sized pieces and cut the basil into strips. 

Combine everything, toss, and serve!