Spaghetti with roasted tomato sauce
12
Points®
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 tablespoon(s)
Basil, fresh
10 leaf/leaves
Tomato
800 g, vine tomatoes
Garlic
3 clove(s), finely sliced
Olive Oil
1 tablespoon(s), extra virgin
Olives, in Brine
40 g
Parmesan Cheese
40 g
Instructions
1
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.
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.
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