Spaghetti With Oven-Roasted Tomatoes

Food Network Canada
6 servings

Roast a dozen plum tomatoes this weekend. Even if you do it on the spot, this dish is quick and uncomplicated to prepare. Fabulous with a side Caeser salad. Recipe courtesy of Rosa Marinuzzi, Seven Numbers.



lb(s) spaghetti
roma or plum tomato, thickly sliced
salt and pepper, to taste
garlic, cloves, chopped
bunch fresh basil, olive
cup olive oil
freshly grated Parmigiano-Reggiano cheese, for garnish


Step 1

Preheat oven to 350 degrees F.

Step 2

Cook spaghetti according to package directions. Drain and set aside.

Step 3

Line the bottom of a 9 by 13-inch roasting pan with a layer of tomatoes.

Step 4

Sprinkle with salt, pepper and about 1 teaspoon of the chopped garlic. Sprinkle with 5 to 10 fresh basil leaves. Drizzle with a little olive oil.

Step 5

Repeat process 2 more times creating 3 layers of tomatoes. Place in oven for 2 to 3 hours until tomatoes are well roasted but not burnt.

Step 6

In a large deep-sided sauté pan add 1/4 cup olive oil and the rest of the chopped garlic. Sauté until garlic is lightly browned.

Step 7

Add the roasted tomatoes, about 1/4 cup basil leaves and cooked spaghetti to the skillet. Season. Toss on medium-high heat for 2 to 3 minutes.

Step 8

Serve with more fresh basil leaves and lots of Parmigiano-Reggiano cheese.

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