Roasted Tomato and Garlic Spaghetti
There are some days when the compulsion to spend a long time cooking is lacking (basically I can't be bothered), when time is limited (the baby needs a feed) and I need to throw something together quickly. Pasta, is often the store cupboard saviour. Pasta (and something) is the staple of most diets - not that that's a bad thing, especially when the '...and something' is as good as this.
In this recipe, the garlickly Olive Oil is the pasta's "sauce", so it is important to use a really good quality Extra Virgin Olive Oil. Don't however have the spaghetti swimming in oil. That's not nice for anyone.
One Handful of Small Tomatoes (per person), cut in half
1-2 fat cloves of garlic (per person), thinly sliced
Few sprigs of fresh Thyme
Good quality Extra Virgin Olive Oil
Salt & Pepper
Parmesan / Grana Padano
- Preheat the oven to 190C/ 170C fan / Gas Mark 5
- In an ovenproof dish put the halved tomatoes, the sliced garlic, sprigs of thyme and a generous splosh of olive oil. Season with salt and pepper.
- Place in the oven for about 25-30 minutes. Check every so often and give it a gentle stir, making sure the garlic doesn't burn and the tomatoes don't turn too much into mush.
- When the tomatoes are nearly done, cook the spaghetti in a pan of boiling salted water.
- Take the tomatoes out of the oven, and if needed add a splosh more of olive oil and give it all a stir scraping up all the delicious caramelised bits at the bottom.
- Drain the pasta when it is cooked (but still has some bite) and stir in the tomatoes and garlicky oil.
- Grate over a generous amount of Parmesan (or Grana Padano) and a good grind of black pepper and serve.