Super Quick & Easy Roasted Cherry Tomato Pasta Sauce
Roasted cherry tomato pasta sauce is the perfect way to use up that glut of cherry tomatoes. The sauce comes together in the time it takes to cook the pasta, meaning that dinner can be on the table in just 30 minutes.
- 1 kg (7 cups) cherry tomatoes washed & halved if large
- 2 cloves garlic thinly sliced
- 60 ml (1/4 cup) olive oil
- 1 teaspoon dried oregano
- 20 g (a large handful) fresh basil roughly chopped
- 500 g dried spaghetti
- 50 g (1/2 cup) Parmesan cheese grated
- Salt and pepper
For The Cherry Tomato Pasta Sauce
Preheat the oven to 200C (180C fan forced).
Place the cherry tomatoes in a large baking tray. Drizzle over the olive oil, scatter over the sliced garlic and the oregano, and season well with salt and pepper.
Toss everything together, ensuring the tomatoes are well coated in the olive oil.
Pat the tomatoes into a single layer across the bottom of the baking tray, and put the tray in the oven.
Bake the tomatoes for 20 - 25 minutes, or until the tomatoes have started to burst and the juices are seeping out. Don't allow the tomatoes to blacken too much.
Remove the tray from the oven, and scatter the chopped basil over the tomatoes.
Stir gently to incorporate the basil, and to slightly break up the tomatoes.
The sauce can be cooled and frozen at this stage.
For the Finished Pasta Dish
Bring a large pot of water to the boil.
Cook the pasta according to package instructions.
Reserve a cup of cooking water, then drain the pasta.
Return the pasta to the cooking pot, and tip the roasted cherry tomato pasta sauce into the pot.
Gently stir the sauce through the pasta, adding a little of the reserved cooking water if it seems a dry. The pasta should look silky, and the tomato juices should coat the spaghetti strands.
Scatter over a little of the Parmesan, and serve immediately.
Calories: 682kcal | Carbohydrates: 104.3g | Protein: 23.2g | Fat: 19.4g | Cholesterol: 8.5mg | Sodium: 192.8mg | Sugar: 10.1g | Vitamin A: 800IU | Calcium: 590mg