Spaghetti with tiny roasted tomatoes

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Prep time:

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Serves: 2

By AlCrowley



  • 450g cherry or baby plum tomatoes

  • 3 cloves garlic thinly sliced

  • 1 handful basil torn

  • 1 packet of spaghetti

  • 1 handful Parmesan (optional, to taste)


  1. Preheat the oven to 150C.
  2. Slice the tomatoes and arrange cut side upwards on a lightly oiled baking tray.
  3. Top tomatoes with the slivers of garlic and a light grinding of salt.
  4. Bake for 1 hour 15 minutes until the tomatoes have dried out a bit but are still squishy.
  5. Stir the squishy tomatoes and torn basil into cooked spaghetti and add a glug of extra virgin olive oil.
  6. Serve with bread/garlic bread and a sprinkling of Parmesan (if using) and enjoy.

Handy Hint

Really simple. Easily doubled/tripled - although you might get sick of chopping tomatoes. You could add olives if you like them or leftover cooked chicken, salami, ham…

Additional Information

  • tomato

  • Pasta

  • Main Course

  • Low fat

  • Vegetarian

  • Dairy Free

  • Nut Free

  • Egg Free

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