This roasted tomatoes & chilli spaghetti recipe is a beautifully simple, savory and filling take, super quick to make. Even if isn´t winter yet it is cold enough to have this delicious spicy pasta, the whole dish is just so tasty. Love to have this al dente pasta with the savory sauce, the basil gives a nice touch to the whole recipe.
This roasted tomatoes & chill spaghetti recipe is full of goodness as well, coming mainly from these delicious cherry tomatoes, like vitamin C, biotin and potassium.
When I am craving for something spicy, warm and easy to make I always make this recipe, so simple just using the right ingredients in the sauce you´ll make this really savory spicy spaghetti. I hope you like it too!
for the roasted tomatoes sauce:
500 g cherry tomatoes
half of a garlic
1 cup of rich olives
1 teaspoon of chilli flakes
1 teaspoon of herbs de provence
1 teaspoon of sweet smoked paprika
1 teaspoon of Himalayan pink salt
3/4 cup of olive oil
· for the chilli spaghetti:
400 g spaghetti
a pinch of salt
a pinch of pepper
1 teaspoon of olive oil
a handful of fresh basil
total time: 45 minutes
serving size: 4 serves
Start by preheating the oven at 180°C.
Chop 3/4 of the cherry tomatoes, leave in a side the rest of the whole cherry tomatoes. On an oven tray place on a side the chopped tomatoes and in the other side the whole ones.
Add the chopped olives to the chopped tomatoes, then sprinkle chilli flakes, herbs de provence, paprika, salt and pour all over the mix some olive oil. Roast the mix at 200°C for about 15 minutes.
On a pot with boiling water add the spaghetti, incorporate as well some salt, pepper and olive oil to get a nice flavor in the pasta, cook the pasta as per packet instructions.
Once the pasta and the sauce is ready, mix the pasta with the sauce and add on top some of the whole roasted tomatoes to decorate the pasta, serve the chilli spaghetti with some fresh basil to give more flavor.