Spaghetti with Roasted Tomato Sauce
This recipe is proof that even the simplest dish like spaghetti with tomatoes can be easily taken to a whole new, more gourmet level. Sophisticated yet as comforting as pasta can be.
Beautiful colour, smokey flavour, meaty tasting mushrooms and fresh basil won’t disappoint even those more discerning diners. Pair it with a glass of red and you’ve got yourself a special dinner going on.
The whole secret of this recipe lies in oven roasting the tomatoes, pepper and garlic. This results in a slightly charred flavour that is elevated by adding smoked paprika. I chose to use Roma tomates as I find them sweet and juicy. However, it will work with any other tomatoes you can get your hands on. Feel free to skip the pepper if you either don’t have it or simply don’t like the taste of it. Another important ingredient is fresh basil. If possible, always choose fresh over dried as the flavour is almost incomparable.
Spaghetti with Roasted Tomato Sauce
Total time: 45 minutes | Servings: 4
Ingredients:
12 oz spaghetti (about 2/3 of a package)
10 Roma tomatoes
1 large red pepper
5 garlic cloves
6 - 8 brown mushrooms (white will work as well)
1 shallot
2 tbsp + 1 tbsp olive oil
1.5 tsp smoked paprika
1 tsp maple syrup
1/2 tsp dried chili flakes (feel free to add more if you like spicy)
2 - 3 cups veggie stock*
Handful of fresh basil leaves
Salt and pepper
Nutritional yeast (optional as garnish)
Instructions:
1. Preheat oven to 500 degrees F and line a baking sheet with parchment paper.
2. Slice tomatoes lengthwise into quarters. Slice the pepper into 8 pieces and peel the garlic cloves. Spread everything onto a baking sheet and drizzle evenly with 2 tbsp olive oil, then sprinkle with salt and pepper. Roast for about 18 minutes. Then turn on the broiler and broil for about 3 - 5 more minutes, until the skin on the tomatoes and the pepper begins to get charred. Let cool down.
3. While the tomatoes are roasting boil water in a large pot and cook your spaghetti according to the package instructions. Once cooked, drain the water and stir in little bit of olive oil.
4. In the meantime slice the mushrooms (I like to leave them a little chunkier) and finely chop your shallot. In a pot heat up 1 tbsp olive oil over medium heat. Add the shallot and cook until soft and translucent. Then add the mushrooms, pinch of salt and pepper and cook for about 8 - 10 minutes, until completely soft and shrunken in size. Set the pot aside.
5. To your blender add the roasted tomatoes, pepper and garlic. Then add the veggie stock (start with 2 cups), smoked paprika, salt, pepper, maple syrup and chili flakes. Blend until either chunky or completely smooth (this really depends on your own preference). You don’t want the sauce to be completely thick or too watery. Keep in mind that you will continue to cook the sauce for a few more minutes in the pot.
6. Bring the pot with mushrooms back onto the stove over a medium heat and add all of your sauce as well as chopped basil leaves (leave some aside for garnish). Bring to a light simmer and let it cook for about 8 minutes until the sauce is slightly reduced and thickened up. Once you’re happy with the desired consistency and seasoning, add your spaghetti and mix well.
7. Serve immediately. Garnish with chopped basil (optional nutritional yeast).
*The amount of veggie stock you’ll use depends on how big/small and juicy are your tomatoes and also your preferred consistency of the final sauce.