Spaghetti al Pomodoro
This recipe features in these meal plans: Hearty Mediterranean, Veggie Mediterranean.
Spaghetti with a roasted tomato sauce.
Ingredients
- 3 x large tomatoes, cut into eighths
- 20g of Parmesan cheese, grated
- 90g of spaghetti
- 2 tsp olive oil
- 1 x large garlic clove, finely chopped
- pinch of crushed chillies
- 1/2 tsp dried oregano
- 1/2 tsp lemon juice
- 1/2 tsp sugar
- Serves: 1
- Course: Main Course
- Preparation time: 5 mins
- Cooking time: 30 mins
- Oven temp: 200c
- Price per person: £1.23
- Store cupboard: Typical
- Calories per serving: 575
- 5-a-day per serving: 4.3
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Method
- Preheat the oven. Mix together the tomatoes, garlic, olive oil, sugar, oregano and crushed chillies in a bowl. Season with salt and pepper and place in an ovenproof dish. Roast for 30 minutes, or until the tomatoes are beginning to char.
- Towards the end of the roasting time, cook the spaghetti in lightly salted boiling water according to the packet instructions.
- Drain the spaghetti and toss with the roasted tomatoes, lemon juice and half the Parmesan. Serve immediately with the remaining Parmesan.
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