Roasted Garlic and Tomato Spaghetti

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.

INGREDIENTS:

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

METHOD:

Preheat the oven to 225 degrees celsius.

Depending on the tomatoes you use you will want to do different things. If using cherry tomatoes simply place them whole onto an oven-proof dish as they are. If using regular sized tomatoes cut them into quarters or if they are very big ones into eighths. Or if, like me, your mixing different sizes simply cut them into equal sized pieces. I.e. I matched mine to the cherry tomatoes I was using. Whatever tomato your using make sure they fit onto your oven-proof dish in a single layer.

Cut the butt off the garlic cloves. Then proceed to crush each clove using the side of your knife and the weight of your body through your hand to press down, see video. Then remove the peel and add them to the dish with the tomatoes.

Drizzle with olive oil and season with salt and black pepper before roasting in the oven for roughly 20-25 minutes. If using cherry tomatoes they should burst open just before taking them out, other than that your looking out for a little bit of colour on the garlic and juicy tomatoes that still hold their shape somewhat.

Mix your roasted tomatoes and garlic through your cooked spaghetti along with another drizzling of olive oil. Season to taste and if you find the pasta is a little dry use splashes of reserved pasta cooking water to wet it. Don’t worry it’s not going to be a watery pasta as long as you add a little at a time until you reach the glossy spaghetti you’re looking for. Remember also that the pasta water is salty so don’t add too much salt before you’ve reached the right amount into the pasta.

Serve in bowls and top with fresh basil and if you wish a grating of vegan parmesan.