Spaghetti with Roasted Tomato-Basil Sauce

Name: Spaghetti with Roasted Tomato-Basil Sauce
Yield: 8 servings
Ingredients: 6 garlic cloves; 2 pints grape tomatoes; 1 tbsp (15 mL) olive oil; 1 tsp (5 mL) salt, divided; ½ tsp (2 mL) coarsely ground black pepper; ½ cup (125 mL) loosely packed fresh basil leaves; 1 lb. (450 g) cooked spaghetti noodles; Optional: Grated Parmesan cheese

This fresh tomato sauce tastes so delicious you’ll never want to use jarred sauce again!

Ingredients

6 garlic cloves
2 pints grape tomatoes
1 tbsp (15 mL) olive oil
1 tsp (5 mL) salt, divided
½ tsp (2 mL) coarsely ground black pepper
½ cup (125 mL) loosely packed fresh basil leaves
1 lb. (450 g) cooked spaghetti noodles
Optional: Grated Parmesan cheese

Directions

Preheat the oven to 450°F (230°C). Line the Brilliance Nonstick Half Sheet Pan with aluminum foil; set aside.
Combine the garlic, tomatoes, oil, ½ tsp (2 mL) of the salt, and black pepper in the Classic Batter Bowl; mix well. Arrange the tomato mixture in a single layer on the prepared pan. Roast for 14–16 minutes, or until the tomatoes burst. Remove the pan from oven and cool for 5 minutes.
Carefully transfer tomato mixture to the Electric Twist & Chop. Add basil and remaining salt; press start and blend until smooth. Combine the noodles and sauce in a large bowl; toss to coat. Serve with grated Parmesan cheese, if you’d like.