Roasted Spaghetti with Chilli Tomato Sauce

Roasted Spaghetti with Chilli Tomato Sauce

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    • Prep Time
    • Minutes

This is a family favourite and authentically Italian – I first tried it at an Italian friend’s house. Best when it is really spicy but you can adjust the amount of fresh chilli you use depending on your taste!

 

Preheat your oven to 200c or 400f

Requires 2 roasting tins

Ingredients

  • 75g spaghetti per person
  • 1 hot fresh chilli, chopped
  • 2 cloves garlic crushed with a little salt
  • 1 tbsp olive oil
  • sauce:2 tbsp. oilve oil
  • 1 garlic clove crushed
  • 1 onion chopped
  • 1 1/2 lb fresh tomatoes chopped in half
  • or I tin chopped tomatoes
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1/2 tsp chilli powder or more to taste
  • 1 tsp sugar
  • 4 fl oz stock
  • 1 tbsp balsamic vinegar
  • freshy ground salt and pepper
  • grated or shaved parmesan to serve

Instructions

  1. Begin by cooking the spaghetti in plenty of boiling water for about 10 mins or just cooked. Drain in a colander and rinse with cold water. Pat dry with kitchen roll.
  2. Chop together the garlic and chilli and mix through the cooked spaghetti. Season with salt and pepper and add 2 tbsp. olive oil. Spread out in a roasting tin (or similar shallow tin) and place in hot oven. for 30 - 40 mins or crispy on top
  3. Place the halved (or tinned) tomatoes, salt and pepper, crushed garlic and sprinkle of sugar in oven proof dish. Drizzle over a little olive oil and a tbsp. of balsamic vinegar and roast in oven for 30 mins
  4. Meanwhile chop the onions and saute on gentle heat until transparent. Add the thyme, chilli powder, bayleaf and the stock. Cook together for 10 minutes, taking care it does not 'catch' or boil dry.
  5. When the tomatoes are roasted pour into the onion pan, stir around and then blitz with a hand blender, adding more stock depending on how thick you like your sauce.
  6. Serve the spaghetti with the sauce, a sprinkling of torn basil and fresh parmesan. Simple but just right!
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