Spaghetti al Pomodoro

This recipe features in these meal plans: Hearty Mediterranean, Veggie Mediterranean.

Spaghetti with a roasted tomato sauce.


  • 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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Spaghetti al Pomodoro photo

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  1. 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.
  2. Towards the end of the roasting time, cook the spaghetti in lightly salted boiling water according to the packet instructions.
  3. 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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