Spaghetti with mediterranean roasted tomato sauce

Bold, ample and very welcoming!
 
recipe, pasta, tomato
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Recipe from: 7 September 2015
Preparation time: 20 min
Cooking time: 45 min
 
 

Ingredients

 
  • ROASTED TOMATO SAUCE:
  • 3
    Tbs
    olive oil
  • 1
    garlic clove, bruised
  • 500
    g
    rosa or cherry tomatoes, halved
  • 1
    red onion, sliced into wedges
  • 1
    large aubergine, skin-on and cut into chunks
  • 1
    red pepper, deseeded and roughly chopped
  • 2
    stems oregano
  • 1
    tsp
    sugar
  • 1/2
    tsp
    red chilli flakes
  • salt and black pepper
  • PASTA:
  • 350-400
    g
    wholewheat spaghetti
  • 100
    g
    cherry tomatoes, halved
  • fresh basil, for serving
  • parmesan cheese, freshly grated
Servings: Change Serving
 
 

Method

 

Preheat the oven to 200º C.

Line a large oven tray with foil or parchment paper. Spread all the vegetables onto the tray and drizzle with the olive oil. Season generously with the salt and pepper. Sprinkle over the sugar and chilli flakes. Tuck the oregano under the vegetables to prevent them from scorching. Roast for about 45 minutes until the vegetables are sticky and tinged with colour around the edges.

Transfer all the vegetables into a blender and blitz until you have a smooth tomato sauce. Add approximately 150 -175ml hot water to thin the sauce down slightly. Check the seasoning and adjust if necessary. If the tomatoes are too acidic, add a touch more sugar.

Cook the pasta in plenty of boiling water. Retain at least 1 cup of the cooking water before draining the pasta. Pour the roasted tomato sauce into the saucepan and heat through briefly before adding the pasta. Toss to coat, add some of the reserved water to loosen up the sauce and serve immediately with basil, fresh cherry tomatoes and plenty parmesan cheese.

Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here.

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Read more on: recipe  |  pasta  |  tomato
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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