Roasting tomatoes in the oven cranks up the lycopene level and makes turns them into a powerhouse of health.
This is one of my beloved classics! With so much flavor coming out of roasted tomatoes, few other ingredients are needed to make this sauce delectable. This pasta recipe is very easy to follow, the only thing needed here is time since the tomatoes will need about 45 minutes in the oven to roast and ooze out the right amount of sweetness. A hand blender or regular blender is also needed.
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
Units
Scale
- 14 plum tomatoes, sliced in half
- 1 pound spaghetti, dry
- 2 tablespoons extra virgin 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
- Preheat the oven to 300ºF.
- Put the tomatoes on a sheet pan covered with either aluminum foil or parchment paper.
- 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.
- Bring a pot of salted water to boil.
- Cook your spaghetti and reserve about a cup of the salted water aside. Drain your spaghetti but do not rinse it.
- In a medium size pot, add the olive oil, garlic, red chili pepper flakes and onions and cook on medium heat for 4 minutes.
- Add the roasted tomatoes and tomato sauce 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.
- 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 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
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