Pasta with Roasted Cherry Tomatoes and Xynomizithra Cheese
A delicious pasta dish featuring roasted cherry tomatoes, fresh herbs and traditional Parian xynomizithra cheese. Quick and easy to prepare, this flavor-packed Mediterranean recipe is ready in just 25 minutes!
A delicious pasta dish featuring roasted cherry tomatoes, fresh herbs and traditional Parian xynomizithra cheese. Quick and easy to prepare, this flavor-packed Mediterranean recipe is ready in just 25 minutes!
Info
Prep Time:
10mCook Time:
15mDifficulty Level:
Ingredients
For the roasted cherry tomatoes- 300 g cherry tomatoes
- 2–3 tbsp olive oil
- A small handful of finely chopped fresh herbs (mint, thyme and fresh oregano)
- Fleur de sel (sea salt flakes)
- Freshly ground black pepper
- ¼ cup olive oil
- 2 garlic cloves
- 1 tbsp hot paprika
- 250 g Parian xynomizithra cheese (traditional Greek tangy, soft cheese)
- 500 g spaghetti or tagliatelle
- 1 cup reserved pasta cooking water
- Salt
- Black pepper
- Finely chopped fresh mint, for serving
- Finely chopped fresh thyme or oregano, for serving
Directions
Preheat the oven to 200°C (390°F). Cut the cherry tomatoes in half and arrange them on a baking tray.
Sprinkle with fleur de sel, add the chopped herbs and drizzle with olive oil.
Roast for 10–15 minutes, until the tomatoes have softened and begun to caramelize.
Meanwhile, cook the pasta in a large pot of salted boiling water according to the packet instructions, until al dente. Reserve 1 cup of the pasta water before draining.
Heat the olive oil in a large pan and add the garlic cloves, lightly crushed.
Add the roasted cherry tomatoes along with all their juices from the baking tray.
Reduce the heat and add the xynomizithra cheese and herbs.
Stir until the cheese melts and forms a creamy sauce.
Add the drained pasta while still dripping with a little cooking water. Season with salt and freshly ground black pepper. Gradually add some of the reserved pasta water to loosen the sauce and achieve your desired consistency.
Toss everything together until the pasta is thoroughly coated in the sauce. Serve immediately, sprinkled with freshly chopped herbs.
Recipe Tips
Don’t discard all the pasta cooking water! Its starch helps emulsify the cheese and olive oil, creating a silky, creamy sauce that clings beautifully to the pasta. Add it gradually until you reach the perfect consistency.
