Skip to main contentSkip to footer
Start today
Start today
Join WeightWatchers® today and gain full access to all of our recipes and meal plans. Sign up today!
Photo of Spaghetti with roasted tomato sauce by WW

Spaghetti with roasted tomato sauce

12
Points® value
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.

You might like

You might like