Spaghetti with Roasted Tomatoes and Garlic

No need for complex philosophy. We cook the pasta and roast the tomatoes. In half an hour, the dish is on the table!

Details

  • Preparation Time: 8 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 400 g Pasta, spaghetti, spinach

  • 0.75 teaspoons Salt, table

  • 20 pieces Tomato, red

  • 8 pods Garlic, fresh

  • 2 pinch Salt, table

Steps

  1. Place a large pot with about 1.5 liters of water on the stove. Wait for the water to boil, salt it, and add the spaghetti. Cook the spaghetti for exactly the time indicated on the package. Drain the cooked spaghetti well and keep it warm until ready to use.

  2. Wash the tomatoes under running water and dry them with a paper towel. Peel the garlic cloves. Pour olive oil into a pan, heat it well over moderate heat, then add the cherry tomatoes and garlic cloves. Season with salt and sauté while stirring until the tomatoes soften and break down, and the garlic becomes fragrant (it should not brown!).

  3. You can make a small cut in the tomatoes with a knife to release their juices, then turn off the heat and add the spaghetti to the pan. Mix everything well.

  4. Wash the basil leaves and cut them into strips. Arrange the prepared spaghetti on plates and sprinkle with basil strips. Serve the dish immediately.

Nutrition Information (Per 100g)

  • Calories: 68.74 kcal
  • Fat: 0.13 g
    • Saturated Fat: 0 g
  • Carbohydrates: 13.24 g
    • Sugars: 1.95 g
  • Protein: 1.88 g
  • Fiber: 2.22 g

Advice

Instead of fresh tomatoes, you can quickly cook canned tomatoes, and the garlic can be finely chopped instead of left in cloves. Rosemary or oregano also pairs well with this dish, but fresh basil adds the best freshness.