Spaghetti with roasted tomatoes
Well-being — di Paola Magni
A tasty recipe featuring tomatoes — the iconic ingredient of summer — which in this version are oven-roasted before being added to the spaghetti. Absolutely spectacular.
Spaghetti with roasted tomatoes
A tasty recipe featuring tomatoes — the iconic ingredient of summer — which in this version are oven-roasted before being added to the spaghetti. Absolutely spectacular.
Ingredients for 4 people
350 g spaghetti
12 ripe plum tomatoes
1 fennel, cut into batons
1 red onion
3 fresh chillies
1 bunch of parsley
1 cup toasted breadcrumbs
zest of 1 lemon
extra virgin olive oil
unrefined sea salt
black pepper, to grind
Method
Preheat the oven to 180 degrees. Wash and dry the tomatoes, halve them lengthways and remove the seeds. In a large bowl, combine the tomatoes with 1 tablespoon of oil, salt and pepper, and mix. Arrange the tomato fillets on a baking tray lined with baking paper and cook for at least 30 minutes, until soft. Oil a large frying pan, add the fennel batons and finely chopped onion, and cook for approximately 10–15 minutes, adding the chopped fresh chilli a couple of minutes before turning off the heat. Add the tomato fillets and mix well. Leave to rest, covered.
Bring a pot of water to the boil for the pasta. Once boiling, salt the water and add the spaghetti. Cook until al dente, drain and set aside just under a cup of the cooking water. Add the pasta and the reserved water to the vegetable sauce, and toss everything together over a high heat for 2–3 minutes. Adjust the oil, salt and pepper if needed. Plate up and scatter over the chopped parsley, the breadcrumbs toasted in a pan, and a grating of lemon zest.