Loading...
Loading...
Roasting whole cherry tomatoes and garlic cloves together concentrates their sweetness far more than a quick stovetop simmer ever could, using nothing more than olive oil and high heat to do the work. Once blistered and soft, everything gets crushed directly into a sauce right on the baking sheet, keeping this fully plant-based dinner to just one pan and one pot.
Per serving
380kcal
Calories
12g
Protein
62g
Prep Time
10 min
Cook Time
25 min
Servings
4 people
Difficulty
easy
Carbs
11g
Fat
4g
Fiber
6g
Sugar
Follow step-by-step with voice guidance.
Preheat the oven to 200°C (400°F).
On a large baking sheet, toss the cherry tomatoes and whole garlic cloves with the olive oil, dried oregano, salt, and black pepper.
Roast for 20-25 minutes, until the tomatoes are blistered and soft and the garlic is golden and tender.
While the vegetables roast, cook the spaghetti according to package instructions until al dente. Before draining, reserve 1 cup of the starchy pasta water.
Remove the baking sheet from the oven and use a fork to crush the roasted tomatoes and garlic directly on the pan, mashing them into a rustic sauce.
Stir in the red pepper flakes and nutritional yeast if using.
Toss the drained pasta with the roasted tomato sauce directly on the baking sheet or in a large bowl, adding splashes of the reserved pasta water as needed to loosen the sauce.
Stir in the fresh basil and serve immediately.
Roast Until Genuinely Blistered: The tomatoes should look collapsed and slightly charred at the edges, not just softened - this concentrated roasting is what builds deep, sweet flavor without needing any added sugar. Crush Right on the Baking Sheet: Mashing the roasted vegetables directly on the pan picks up all the flavorful juices and any caramelized bits left behind, rather than losing them by transferring to a separate bowl first. Save the Pasta Water: A splash of starchy pasta water helps the olive oil-based sauce cling to the noodles rather than pooling at the bottom of the bowl.
Fresh tomatoes roast better for this recipe since they hold their shape and caramelize properly - canned tomatoes are already soft and won't develop the same roasted flavor.
0 reviews • 0.0 / 5 Average Rating
No reviews yet. Be the first to review this recipe!
More Like This
Instead of layering, this bakes thin almond flour crepes rolled around a ricotta-spinach filling - a workaround for the fact that gluten-free lasagna noodles can turn gummy or fall apart during traditional layering. Each roll bakes in its own pool of marinara, making portioning and serving far tidier than a classic lasagna slice.
Cajun seasoning rubbed onto the chicken before searing does double duty here - it builds a spiced crust on the meat while also flavoring the fond left in the pan, which becomes the base for the cream sauce. Andouille sausage adds a smoky depth that plain chicken alone wouldn't provide, rounding this into a genuinely Louisiana-inspired pasta night.
A proper cheese sauce starts with a roux - butter and flour cooked together before any liquid goes in - which is what keeps this from separating into a greasy, grainy mess the way melting cheese directly into milk often does. Shredding the cheese yourself rather than using pre-shredded bags matters more than most people realize, since the anti-caking coating on bagged cheese can leave the sauce slightly gritty.
Cooking the pasta directly in the same broth and cream the chicken was simmered in means the noodles absorb flavor as they cook rather than just sitting in sauce afterward - and it means only one pot to wash. Sun-dried tomatoes and spinach round out the Tuscan flavors that give this dish its name.