This pasta dish is so simple and only takes a few minutes of work to throw together but somehow still has an elegance to it. It’s a roasted tomato and garlic spaghetti and not much more than that because sometimes less is more. Especially right now in the summer season here in Sweden I enjoy the notion of keeping it simple as the produce is at its best. Tomatoes are one of the things I want to make the most of in these months and roasting them like this is a lovely way of bringing out their wonderful aroma and sweetness. Together with garlic there’s not much more I want, except for perhaps a good serving of spaghetti and some fresh basil. They all come together in this recipe for a summer dream spaghetti bowl. I hope you like it!

Malin x


This recipe features in the video above along with these delicious dinner dishes: Zingy and Brothy Rice Bowl w. Green Stir Fry, Vegan Caesar Salad, Cauliflower and Chickpea Coconut Curry and Kimchi Fried Rice.

Roasted Garlic and Tomato Spaghetti

Serves 4.


Spaghetti for 4 servings (reserve 0,5 cup of the cooking water), cooked to package instructions in salted water

1,25 kg tomatoes

6-7 large garlic cloves

2 tbsp olive oil

Salt and black pepper, to taste

Serve with:

Fresh basil

Vegan parmesan or other vegan cheese you like, grated