Spaghetti with roasted tomato sauce
PersonalPoints™ per serving
1 hr 10 min
There’s no better way to bring out tomato's deep, delicious flavour than roasting. It’s a simple method, but guarantees heaps of flavour
White pasta, dry
320 g, spaghetti
800 g, vine tomatoes
3 clove(s), finely sliced
1 tablespoons, extra virgin
Olives, in Brine
- Preheat the oven to 160°C, 140°C fan, gas mark 3. Halve the tomatoes and put them onto a large lipped baking tray with the garlic cloves. Drizzle with the olive oil, season and roast in the oven for 1 hour.
- Cook the spaghetti to pack instructions, then drain, reserving some of the water.
- When roasted, put the tomatoes into a blender (or a bowl with a stick blender) with the balsamic vinegar and a large handful of fresh basil. Blitz until smooth, then stir in the black olives and season well.
- Transfer to a large pan and heat over a gentle heat. Add the spaghetti to the pan, and a little pasta water to loosen. Toss to combine; serve garnished with 10g grated parmesan per person.