Spaghetti With Oven-Roasted Tomatoes

  • serves 6
Christine Cushing
Christine Cushing

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.

15 Ratings
Directions for: Spaghetti With Oven-Roasted Tomatoes


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


1. Preheat oven to 350 degrees F.

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

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

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.

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.

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.

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.

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

See more: Tomatoes, Saute, Italian, North American, Pasta, Dinner, Roast, Main


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