Spaghetti with Roasted Tomato-Basil Sauce
This fresh tomato sauce tastes so delicious you’ll never want to use jarred sauce again!
- 1 lb (450 g) uncooked spaghetti noodles
- 6 garlic cloves
- 2 pints grape tomatoes
- 1 tbsp (15 mL) olive oil
- 1 tsp (5 mL) salt, divided
- 1/2 tsp (2 mL) coarsely ground black pepper
- 1/2 cup (125 mL) loosely packed fresh basil leaves
- Grated fresh Parmesan cheese (optional)
Preheat oven to 450°F (230°C). Line Large Sheet Pan with aluminum foil; set aside. Cook noodles according to package directions; drain and set aside.
Meanwhile, slice garlic using Garlic Slicer. Combine garlic, tomatoes, oil, ½ tsp (2 mL) of the salt and black pepper in Classic Batter Bowl; mix well. Arrange tomato mixture in a single layer over prepared pan. Bake 14–16 minutes or until tomatoes burst. Remove pan from oven to Stackable Cooling Rack; cool 5 minutes.
Carefully transfer tomato mixture to Manual Food Processor. Add basil and remaining ½ tsp (2 mL) salt; cover and pump handle until smooth. Combine noodles and sauce in Stainless (4-qt./4-L) Mixing Bowl; toss to coat. Serve with grated Parmesan cheese, if desired.
- 8 servings
Nutrients per serving:
Calories 240, Total Fat 2.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 300 mg, Carbohydrate 46 g, Fiber 3 g, Protein 8 g
Serve with cooked shrimp or chicken for an easy weeknight meal.