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Spaghetti With Oven-Roasted Tomatoes

Food Network Canada
YIELDS
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.

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Ingredients

1
lb(s) spaghetti
12
roma or plum tomato, thickly sliced
salt and pepper, to taste
6
garlic, cloves, chopped
1
bunch fresh basil, olive
½
cup olive oil
freshly grated Parmigiano-Reggiano cheese, for garnish
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Directions

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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My rating for Spaghetti With Oven-Roasted Tomatoes
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