Photo of Spaghetti with roasted tomato sauce by WW

Spaghetti with roasted tomato sauce

11
11
11
SmartPoints® value per serving
Total Time
1 hr 10 min
Prep
10 min
Cook
1 hr
Serves
4
Difficulty
Easy
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

Ingredients

White pasta, dry

320 g, spaghetti

Balsamic vinegar

½ tablespoons

Basil, fresh

10 leaf/leaves

Tomato

800 g, vine tomatoes

Garlic

3 clove(s), finely sliced

Olive Oil

1 tablespoons, extra virgin

Olives, in Brine

40 g

Parmesan Cheese

40 g

Instructions

  1. Preheat the oven to 160C, 140C 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.
  2. Cook the spaghetti to pack instructions, then drain, reserving some of the water.
  3. 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.
  4. 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.