| 1 box | PLUS® Spaghetti |
| 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 |
| to taste | salt |
| to taste | freshly ground black pepper |
| 2 tablespoons | fresh basil |
| 1 tablespoon | fresh mint |
| 1 cup (4 ounces) | goat cheese, crumbled |
PREHEAT oven to 400. Bring a large pot of water to a boil.
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. Add shallots and sauté. 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.