Cheesy bundles of broiled Campari tomatoes adorn fresh herbed lemony spaghetti and make this dish extra special. Each serving is rewarded with a surprise of flavor-packed tomatoes that are to be cut and watched as they unfold into the pasta. Palate and eye pleasing indeed.
For broiled tomatoes:
12 Campari tomatoes ( scooped out, reserve pulp, strain and reserve juice, discard seeds)
4 ounces goat cheese
3 ounces or 6 tablespoons whipped cream cheese
2 tablespoons heavy cream
1 tablespoon olive oil
1/4 cup grated Reggiano Parmesan cheese
2 teaspoons dried oregano
Salt and pepper
1 pound spaghetti
1/2 cup olive oil
1-2 cloves garlic
2 cups chicken or vegetable broth
Juice of two lemons
3/4 cup minced parsley
1/4 cup basil chiffonade
1 1/2 tablespoons fresh chives chopped (if desired)
1/2 cup grated Reggiano Parmesan cheese
2 tablespoons butter
Salt and pepper
1. Mix the tomato pulp and tomato juices together and sprinkle with some salt and pepper, set aside.
2. Prepare water for pasta as instructed on package.
3. While waiting for water to boil-prepare the broiled tomatoes:
a. Brush the tomato halves with olive oil and sprinkle with oregano salt and pepper.
b. Beat goat cheese, cream cheese and heavy cream until smooth and spoon into tomato halves.
c. Sprinkle with 2 teaspoons Reggiano parmesan cheese.
d. Broil in a baking pan for 8-9 minutes about 10 inches from the broiler. Turn the heat off and keep tomatoes in the oven.
4. In the meantime heat the olive oil in a large skillet , add the minced garlic and sauté for 30 seconds. Now add the broth and reduce by half.
5. Boil the pasta for 8-9 minutes ( or 3 minutes less than package directions).
6. Drain pasta and add to broth mixture cooking until pasta is al-dente about 2-3 minutes. Toss with lemon juice, chopped tomato pulp mixture, 2 tablespoons butter, parsley and chives (if desired).
Mound onto a serving platter and top with broiled tomatoes. Sprinkle with parmesan cheese and fresh basil. Salt and pepper (if desired).