Spaghetti with Mediterranean roasted tomato sauce

Bibby's Kitchen
6 servings Prep: 20 mins, Cooking: 45 mins
Rate this recipe
Bold, ample and very welcoming!

By Food24 September 07 2015
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Ingredients (13)

ROASTED TOMATO SAUCE:
1 garlic — cloves, bruised
500 g rosa tomatoes — halved
1 red onion — wedges
1 aubergine — chopped
1 red pepper — deseeded and chopped
2 oregano — stems
1 tsp sugar
1/2 tsp dried red chilli flakes — red
salt and freshly ground black pepper
Pasta:
350-400 g pasta — whole wheat spaghetti
100 g cherry tomatoes — halved
fresh basil — to serve
parmesan cheese — grated
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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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