Oven Roasted Fresh Tomato Sauce with Spaghetti
Transform your pasta night with this Oven Roasted Fresh Tomato Sauce with Spaghetti – a vibrant, homemade twist on a classic Italian favorite. This recipe highlights the deep, caramelized flavors of oven-roasted Roma or plum tomatoes paired with fragrant garlic and aromatic dried oregano. Blended with basil and a touch of olive oil, the sauce achieves the perfect balance of fresh and robust flavors. Tossed with al dente spaghetti and topped with freshly grated Parmesan cheese, every bite is a celebration of simplicity and flavor. With just 15 minutes of prep and an irresistible aroma wafting from your oven, this dish is perfect for weeknights or entertaining guests. Serve warm and finish with a sprinkle of red pepper flakes for a spicy kick. Perfectly comforting, fresh, and satisfying – this recipe is a must-try for any pasta lover!
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Recipe Information
Ingredients
- 2 pounds Fresh tomatoes (Roma or plum)
- 4 pieces Garlic cloves, peeled
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 1 teaspoon Dried oregano
- 0.5 cup Fresh basil leaves
- 12 ounces Spaghetti
- 0.5 cup Parmesan cheese, grated
- 0.25 teaspoon Red pepper flakes (optional)
Instructions
Preheat your oven to 400°F (200°C).
Wash the fresh tomatoes and cut them into halves or quarters if they are larger. Place them on a large baking sheet.
Add the peeled garlic cloves to the baking sheet with the tomatoes.
Drizzle the tomatoes and garlic with 3 tablespoons of olive oil and sprinkle with salt, black pepper, and dried oregano.
Toss everything together to ensure the tomatoes and garlic are well coated, then spread them out evenly on the baking sheet in a single layer.
Roast the tomatoes in the preheated oven for 30-35 minutes, or until they are soft, caramelized, and lightly browned at the edges.
While the tomatoes are roasting, bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until it is al dente. Reserve 1/2 cup of the pasta cooking water, then drain the spaghetti and set it aside.
Once the tomatoes are roasted, transfer them (along with any juices from the baking sheet) to a blender or food processor. Add the remaining 1 tablespoon of olive oil and a handful of fresh basil leaves. Blend until smooth or leave it slightly chunky, depending on your preference.
Taste the sauce and adjust the seasoning with additional salt or black pepper if needed. If the sauce is too thick, add a little of the reserved pasta water to reach your desired consistency.
In a large skillet or saucepan, combine the roasted tomato sauce and the cooked spaghetti. Toss gently over low heat to coat the pasta evenly with the sauce.
Serve the spaghetti warm, topped with freshly grated Parmesan cheese, more basil leaves, and a sprinkle of red pepper flakes if desired.
Nutrition Facts
Calories |
342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 669 mg | 29% | |
| Total Carbohydrate | 36.7 g | 13% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 6.2 g | ||
| Protein | 11.4 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 159 mg | 12% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 621 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
