Spaghetti with Roasted Tomatoes
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 lbs ripe plum tomatoes, cut length-wise into 1/4 " thick slices
- 3 cloves garlic, finely chopped
- 1⁄3 cup extra virgin olive oil
- 1 tablespoon dried basil
- 1 teaspoon sugar
- 1 teaspoon Tabasco sauce (or other hot sauce)
- salt
- fresh ground pepper
- 1⁄4 cup freshly grated parmesan cheese, plus extra for serving
- 3⁄4 lb spaghetti
directions
- Pre-heat oven to 450F; adjust oven rack to highest shelf.
- Gently combine tomatoes with garlic, oil, basil, sugar, Tabasco, salt, pepper and cheese in large bowl.
- Arrange tomato mixture in single layer on large, low-sided (or tomatoes will steam) non-stick or non-reactive baking sheet.
- (I find it easier to cover baking sheet with foil- makes for easier clean-up).
- Bake for 30 minutes or until tomatoes are tender and edges have charred.
- Cook pasta in large pot of boiling salted water until al dente.
- Drain well and immediately toss with tomato mixture in large serving bowl.
- Serve with extra cheese and pass the peppermill.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Moody
USA
I live in Canada, and I work in the restaurant industry (not a chef!). Don't have a favorite cookbook, but I love these internet sites, (especially this one, where you can get the dietary info - that's cool). I'm pretty passionate about animals, and about my health, (regardless of what my beer and cigarette habit might say about me!). The majority of food I like to eat is vegetarian, if not, vegan. I am able to enjoy a good steak every now and again, however. As long as I don't have to cook it. (I hate cooking meat - makes such a mess...) I have recently had a month off - I took the time to backpack around Mexico by myself. Crazy? Nah. Well, maybe...