Roasted Tomato Spaghetti


  • 3 pt. cherry tomatoes, halved

  • kosher salt

  • Freshly ground black pepper

  • 1/4 c. extra-virgin olive oil, plus more for drizzling

  • 3 cloves garlic, minced

  • 1 tbsp. chopped fresh oregano

  • 1 lb. spaghetti

  • 1 tsp. crushed red pepper flakes

  • 1/2 c. chopped fresh parsley


  1. Preheat oven to 450°. On a rimmed sheet pan lined with parchment paper add cherry tomatoes. Season with salt and pepper, then drizzle with olive oil and toss together with garlic and oregano. Bake until tomatoes are blistered, 10 minutes.

  2. Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package instructions until al dente. Drain in a colander, reserving 1/2 cup pasta water. Set aside while finishing the sauce.

  3. Place stock pot over medium heat and add 1/4 cup olive oil. Add red pepper flakes, then transfer blistered tomato mixture (including all tomato juices) and 1/4 cup pasta water to pot. Season with salt and pepper and sauté for 5 minutes. Add back spaghetti and toss together until warmed through, then mix in parsley. Add additional pasta water if needed to create more sauce.

  4. Serve immediately.

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