Saucy Roasted Tomato Harissa Spaghetti

Yield: 2

Print

With ImageWithout Image

Saucy Roasted Tomato Pasta

Prep time: 1 HourTotal time: 1 Hour

This is something between a very saucy pasta and a pasta soup. The easiest way to use up a glut of summer tomatoes that also happens to be absolutely delicious.

Ingredients

• 6 Garlic Cloves
• 1 Small Shallot
• 1kg Cherry Tomatoes
• 115g Spaghetti
• 1-2 Tbsp Harissa (Optional)
• Olive Oil
• Salt
• Pepper

Instructions

1. Preheat the oven to 180°C.
2. Peel the garlic cloves.
3. Peel and slice the shallot into eighths.
4. Add the tomatoes, shallot and garlic into a baking dish with a lid (or you can use silver foil to cover). Drizzle over plenty of olive oil and a generous amount of salt and pepper, then cover.
5. Roast for about 40-50 mins or until the tomatoes are super soft and juicy and starting to char in spots. The garlic should be very soft and cooked through.
6. Meanwhile, cook the pasta in plenty of salted water to slightly al dente, 1 minute less than stated cooking time. Save a cup of pasta water.
7. Take the tray out of the oven when it’s ready and remove and discard any tomato stalks. Scoop out a few tablespoons of the tomatoes and set aside for topping.
8. Use an immersion blender or a stand blender to blend the tomatoes into a sauce. Taste and add more salt and pepper if needed.
9. Heat through again if it has cooled down and add the pasta to the sauce. Top with the harissa if using.