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Simple Roasted Tomato & Smokey Chili Spaghetti

Ingredients

VEG
15 minutes preparation time + 30 minutes cooking time
4-6
  • 500g spaghetti 
  • 4 punnets cherry tomatoes
  • 4 large cloves garlic, thickly sliced
  • 1/2 teaspoon dried chili flakes (adjust to taste)
  • 1 1/2 tablespoons smokey paprika
  • Sea salt
  • Extra virgin olive oil
  • 1 bunch fresh basil leaves
  • Freshly grated parmesan (optional)

Method

 

  1. Preheat your oven to 200°C/390°F.
  2. On a paper-lined baking tray, place the cherry tomatoes, garlic slices, dried chili flakes, smoked paprika, a generous pinch of sea salt, and a drizzle of olive oil.
  3. Roast in the preheated oven for 20-30 minutes at 200°C/390°F, until the tomatoes are soft and jammy.
  4. Remove the tray from the oven and gently crush the roasted tomatoes with a fork, ensuring the garlic blends into the tomatoes.
  5. Add fresh basil leaves to the mixture and set aside.
  6. While the tomatoes are roasting, cook the spaghetti following the packet instructions.
  7. Once cooked, drain the spaghetti and toss it through the tomato sauce.
  8. Serve immediately, garnishing with freshly grated parmesan (if using), cracked black pepper, additional fresh basil leaves, and a drizzle of extra virgin olive oil.

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