Olive Magazine
Spaghetti with slow-roast tomato sauce in a pan

Tomato pasta sauce

Published: April 20, 2022 at 12:52 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Ripe tomatoes, garlic, decent extra-virgin olive oil, fresh basil and a little black pepper is all you need to make a rich slow-roast spaghetti sauce

  • Vegan
  • Vegetarian
Nutrition:
HighlightNutrientUnit
low inkcal504
fat12.3g
saturates1.9g
carbs80.7g
sugars7.8g
fibre6.5g
protein13.5g
salt0.1g
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Try this perfect tomato pasta recipe then check out our tomato soup, tomato pasta bake, spaghetti arrabbiata and more tomato recipes. Looking for more pasta sauce recipes? Check out our cheese sauce, classic pesto, white sauce, kale pasta sauce and bolognese sauce.

Ingredients

  • 750g ripe tomatoes, halved
  • 6 cloves garlic, skin on
  • 4 tbsp extra-virgin olive oil
  • black peppercorns, ground to make 1⁄2 tsp
  • 400g spaghetti
  • a handful of leaves basil

Method

  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Put the tomatoes onto a large, deep roasting tray, with the garlic cloves, olive oil, black pepper and plenty of salt. Put into the oven for 1 hour-1 hour 15 minutes until the tomatoes are soft and sticky. Tip the tomatoes into a bowl and squeeze the garlic cloves from their skins into the bowl. Use a hand blender to pulse until smooth- ish. Keep warm.

  • STEP 2

    Bring a large pan of lightly salted water to the boil and cook the spaghetti following pack instructions until al dente. Use tongs to drag the spaghetti into the sauce and toss to combine. Divide between bowls and top with basil leaves.

Check out our best spaghetti recipes

Harissa Spaghetti Recipe
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