Roasting tomatoes in the oven cranks up the sweetness and yields a rich sauce full of bright, fruity, and tangy flavors. This spaghetti with roasted tomato sauce is one of my favorite pasta recipes!
This is one of my beloved classics spaghetti dish! With so much flavor coming out of roasted tomatoes, few other ingredients are needed to make this red sauce delectable.
This spaghetti with roasted tomato sauce is very easy to make and requires little effort. The only thing needed is time since the tomatoes will need about 45 minutes to roast in the oven in order to develop the right amount of sweetness. A hand blender or regular blender is also needed.
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Spaghetti with Roasted Tomato Sauce
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 4 1x
- Category: Noodles
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Description
Spaghetti with a sweet and smoky roasted tomato sauce.
Ingredients
- 14 plum tomatoes, sliced in half
- 1 pound spaghetti, dry
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon red chili pepper flakes
- 1 small onion, finely chopped
- 8 ounces can tomato sauce
- 2 tablespoons unsalted butter
- 1 cup pasta water
- Handful flat leaf parsley, chopped
Instructions
- Warm up the oven: Preheat the oven to 300ºF.
- Prep the tomatoes: Put the tomatoes on a sheet pan covered with either aluminum foil or parchment paper.
- Roast the tomatoes: Spread the tomatoes and roast them in the oven for about 45 minutes, until tomatoes are a little charred, bubbly and soft. Make sure to check on them regularly, flipping them over or tossing them around to prevent from sticking to the foil or paper.
- Boil water and cook the pasta: Bring a pot of salted water to boil and cook the spaghetti just short of al dente (follow the instructions on the package).
- Save some pasta water and drain the noodles: Reserve about a cup of the salted water aside. Drain your spaghetti but do not rinse it.
- Cook the aromatics of the sauce: In a medium size pot, add the olive oil, garlic, red chili pepper flakes and onions and cook on medium heat for 4 minutes.
- Make the tomato sauce: Add the roasted tomatoes and tomato sauce to the pan and cook for 3 minutes. Turn the heat off and transfer the ingredients to a blender. Add the butter and puree into a smooth sauce.
- Thin the sauce if needed: The sauce can be served as is or you can water down the consistency by adding a little pasta water to it and blending again.
- Serve: Serve the spaghetti with fresh parsley on top.
Notes
Save the roasted tomato sauce in a storage container and refrigerate for up to 8 days.
Nutrition
- Serving Size: 1 serving
- Calories: 595
- Sugar: 11.7g
- Sodium: 26.8mg
- Fat: 15.2g
- Saturated Fat: 5g
- Unsaturated Fat: 1.9g
- Trans Fat: 0g
- Carbohydrates: 98.6g
- Fiber: 7.5g
- Protein: 7.8g
- Cholesterol: 15.2mg
