I have been trying to incorporate more whole grains in my diet.  I am a noodle junky so I thought that experimenting with whole wheat spaghetti would be a good idea.  I had some cherry tomatoes, feta, and almonds sitting around.  The tomatoes aren’t those amazing summer tomatoes — they are the ok, but slightly plastic tomatoes you get the rest of the year.  To enhance their flavor, I tossed them with some olive oil and salt and pepper and roasted them in the over at 400 degees for 45 minutes (moving them around every 15 minutes).

The tomatoes went from so-so to—

so good!  I reserved about 1/2 cup of the pasta water and mixed it with the tomatoes in a food processor to create the consistency of a sauce.

I put the sauce on some whole wheat spaghetti with some feta cheese, mint, cilantro, and roasted almonds.

Delicious!  This isn’t a super fast meal because you need to take time to roast the tomatoes.  But, you could roast the tomatoes early in the day or the day before and then just process them with the hot pasta water when you are ready to eat.  Trust me, once you experience the magic of roasting these tomatoes you will be tempted to roast every other vegetable you see.

Whole Wheat Spaghetti with Roasted Tomatoes, Feta & Fresh Herbs


1 pound whole wheat spaghetti

1 1/2 pounds of cherry tomatoes

1 – 1 1/2 tablespoons of olive oil



6 ounces of feta cheese

1/4 cup of fresh mint chopped

1/4 cup of fresh cilantro chopped

1/2 cup of almonds, chopped and roasted

1.  Preheat oven to 400 degrees.  Put tomatoes on a baking sheet.  Sprinkle with olive oil, salt, and pepper.  Cook for about 45 minutes — turning the tomatoes around every 15 minutes.

2.  Boil a pot of water, add salt and pasta.  Cook until done according to the instructions on the pasta container.  Reserve about 1/2 cup of pasta water.

3.  Put tomatoes and pasta water in a food processor.  Process until smooth like a sauce.

4.  Add sauce to the pasta and mix well.  Place sauced pasta in 4 bowls.  Garnish with feta, mint, cilantro, and almonds.