Roasted Tomato Spaghetti
Roasted Tomato Spaghetti

I am obsessed with heirloom tomatoes! I love their colours, quirky shapes, deep flavours and creamy richness. This is a simple recipe that is so rewarding. I often substitute white wine or broth for the red wine in this recipe. The cheese could be goat, feta anything depending on the complexity and acidity you want to add to this dish. Roasted pine nuts also make a nice addition.

Essential Ingredients - Roasted Tomato Pasta


3-4 Tbsp Olive Oil
3 Cups Heirloom Tomatoes. (Red & Green Zebra, Tiny Tim, Sun Gold, Cherokee Purple, Hillbilly, Sunray)
5 Cloves Garlic Finely grated
1/4 Cup Either White Wine, Red Wine or Broth
Sea Salt
Freshly Ground Pepper
1/4 Tsp Red Chili Flakes
8oz. Spaghetti
1/2 Cup Fresh Basil
1/4 Cup Toasted Pine Nuts
1/4 Cup Freshly Grated Parmesan or Peccorino
1/2 Cup Small Bocconcini


Preheat a Convection oven 400 degrees.

In a medium sized, oven proof, dish combine olive oil, wine/broth, garlic, pepper, and red pepper flakes.

Add tomatoes, roasting for 20-30 minutes, turning mixture occasionally. (Tomatoes can be halved or roasted whole, depending on the size and your preference.)

In a large Dutch oven, bring salted water to a boil and cook pasta.

When the pasta is al dente, use tongs to lift the pasta straight from the water, and add directly to the tomato mixture.

Next add a few spoons of pasta water to mixture. (The starchy water from the pasta helps the sauce to emulsify and helps to evenly coat the strands of pasta with sauce.) Gently combine.

Add chopped basil, pine nuts, Bocconcini and gently toss to combine.  Taste and adjust seasoning with sea salt and freshly ground pepper.

Serve with Parmesan.

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