Roasted Tomato Spaghetti Recipe

Roast lycopene-rich tomatoes to intensify their flavor!

Opt for fresh tomatoes instead of canned tomatoes for your next pasta dish. They make a huge difference in the flavor of your pasta dish! 

Roasted Tomato Spaghetti Recipe

Idge Mendiola
Roast lycopene-rich tomatoes to intensify their flavor!
Prep Time 1 hour
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 1 hour 30 minutes
Course Main Dishes
Cuisine Italian
Servings 2 to 3


Roasted Tomato Spaghetti Ingredients

  • 15 medium tomatoes halved
  • Salt to drizzle
  • olive oil to drizzle
  • 4 cloves Garlic minced
  • 1 Small red onion diced
  • 8 pitted black olives sliced
  • 2 tablespoons capers
  • 1 56-gram pack anchovies
  • 2 tablespoons olive oil
  • 200 Grams spaghetti noodles cooked
  • parsley sprigs chopped


  • Season tomatoes on a baking sheet with salt and pepper; drizzle with olive oil. Roast in a 300ºF oven for 1 to 1½ hours or until tender and shriveled.
  • Sauté garlic, red onion, olives, capers, and anchovies in olive oil for 2 to 3 minutes or until fragrant.
  • Add tomatoes; simmer for 20 to 30 minutes. Add spaghetti noodles; mix well. Sprinkle with chopped parsley. [ArticleReco:{"articles":["14677"]}] [ArticleReco:{"articles":["10163"]}]
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