Spaghetti with Double Tomato Sauce

15 minutes to prepare
30 minutes to cook

5 servings

Ingredients
2 pounds ripe plum tomatoes, cut in half and seeded
1/3 cup extra virgin olive oil, divided
1/3 cup (2 each) shallots, diced
1/4 cup sundried tomatoes, julienne
salt and freshly ground black pepper to taste
2 tablespoons fresh basil
1 tablespoon fresh mint
1 box Spaghetti
1 cup (4 ounces) goat cheese, crumbled

PREHEAT oven to 400.
BRUSH tomatoes with 2 tablespoons olive oil. Place on baking sheet cut side down. Roast for 10-20 minutes or until skins are black. Remove from oven; when cool enough to touch, remove skins and coarsely chop.
HEAT oil in a large skillet and sauté shallots. Add sundried tomatoes. Remove from heat.
ADD roasted tomatoes and herbs. Mix gently and heat through.
COOK pasta according to package directions. Drain and add pasta to sauce. Sprinkle with goat cheese.