Description
Easy vegan and gluten free roasted tomato and garlic spaghetti!
Ingredients
For the tomatoes:⠀
- 3 cups cherry tomatoes, rinsed and patted dry ⠀
- 5-6 cloves of garlic, minced ⠀
- 2 tbsp olive oil ⠀
- Salt and pepper ⠀
For the sauce:⠀
- 2 tbsp olive oil ⠀
- Juice of 1 lemon ⠀
- 1/4 cup tomato paste ⠀
- Pinch of red pepper flakes ⠀
- Salt + pepper ⠀
- 1/4-1/2 cup reserved pasta water ⠀
For the pasta: ⠀
- 12 oz package of spaghetti (gluten free if needed)
- 2 large handful of baby spinach ⠀
- Handful of fresh basil, chopped ⠀
Instructions
- Preheat oven to 425°F. In a bowl, toss the tomatoes with the garlic, oil, and season well with salt and pepper. Transfer to a baking dish (use a spatula to get all of the garlic/seasonings and oil out of the bowl and transferred to the pan).
- Roast tomatoes and garlic for 20 minutes, tossing every 5 minutes.
- Cook your pasta according to directions on box while tomatoes are roasting. I recommend salting your pasta water and cooking to al dente. Before draining pasta, reserve 1/2 cup of the pasta water.
- In a skillet over medium- low heat, add olive oil, lemon juice, tomato paste, red pepper flakes, and salt and pepper. Stir to combine, then pour in 1/4 cup reserved pasta water. Let cook for 1-2 minutes.
- Stir in the roasted tomatoes and all of the juices/oil from the pan. Let cook for 1 minute, then toss with the spaghetti, spinach, and basil. Add extra pasta water as needed to thin out the sauce. serve and enjoy!