Photo of Spaghetti with roasted tomato sauce by WW

Spaghetti with roasted tomato sauce

Points® value
Total Time
1 hr 10 min
10 min
1 hr
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

Balsamic vinegar

½ tablespoon(s)

Basil, fresh

10 leaf/leaves


800 g, vine tomatoes


3 clove(s), finely sliced

Olive Oil

1 tablespoon(s), extra virgin

Olives, in Brine

40 g

Parmesan Cheese

40 g


  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.