Lunch: Roasted Tomato Spaghetti

Recipe by Judy Kim This flavor-packed sauce puts jarred marinara to shame.

Ingredients

3 pt. cherry tomatoes, cut in half
kosher salt
Freshly ground black pepper
extra-virgin olive oil
3 garlic cloves, minced
1 tbsp. chopped fresh oregano
1 lb. spaghetti
1 tsp. crushed red pepper flakes
1/2 c. chopped parsley

Instructions

Preheat oven to 450 degrees F. In a rimmed sheet pan lined with parchment paper add cherry tomatoes. Season with salt and pepper. Drizzle with olive oil; toss together with garlic and oregano. Bake until tomatoes are blistered, 10 minutes.
Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package instructions. Reserve 1/2 cup pasta water and drain in a colander. Set aside while finishing the sauce.
Place stock pot over medium heat and add 1/4 cup olive oil. Add red pepper flakes, transfer blistered tomato mixture including all tomato juices and 1/4 cup pasta water to pot. Season with salt and black pepper; sauté for 5 minutes. Add back spaghetti and toss together until warmed through. Mix in parsley. Add additional pasta water if needed to create more sauce.
Serve immediately.

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