Spaghetti With Roasted Tomato Sauce Recipe
Spaghetti with rosted tomato sauce is a mellow and delcious spaghetti recipe that can be served as a meal for lunch or dinner. Made with spaghetti tossed with the roasted sauce of tomatoes, onions and jalapenos flavored with garlic and basil, the spaghetti is seasoned with salt and pepper before serving
Ingredients
| 2 lb ripe plum tomatoes, quartered 1 kg | ||
| 1 onion, peeled and quartered 1 | ||
| 1 jalapeno, whole 1 | ||
| Garlic | 1 Clove (5gm) (Roasted Tomato Sauce:) | |
| 1 lb whole wheat or regular spaghetti 500 g | ||
| Cilantro | 1/2 Cup (16 tbs), chopped (Roasted Tomato Sauce:) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Line baking sheet with parchment paper or foil.
Arrange tomatoes, onion and jalapeno on baking sheet.
Cut top off garlic head and place cut side down on foil.
Roast in preheated 425°F/220°C oven for 45 to 50 minutes, or until lightly browned.
(If garlic and/or onion are tender before this, remove them ahead of time and reserve.)
Squeeze garlic out of skins into food processor or blender.
Add tomatoes, onion and jalapeno and puree.
If you have made this sauce ahead of time, reheat thoroughly.
Meanwhile, bring large pot of water to boil.
Add spaghetti and cook until tender but firm.
Drain well and toss with vegetable puree and basil.
Taste and season with salt and pepper.
Arrange tomatoes, onion and jalapeno on baking sheet.
Cut top off garlic head and place cut side down on foil.
Roast in preheated 425°F/220°C oven for 45 to 50 minutes, or until lightly browned.
(If garlic and/or onion are tender before this, remove them ahead of time and reserve.)
Squeeze garlic out of skins into food processor or blender.
Add tomatoes, onion and jalapeno and puree.
If you have made this sauce ahead of time, reheat thoroughly.
Meanwhile, bring large pot of water to boil.
Add spaghetti and cook until tender but firm.
Drain well and toss with vegetable puree and basil.
Taste and season with salt and pepper.
Chef
