Spaghetti al Pomodori recipe

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serves: 8
Skill: easy
Prep: 5 min
Cooking: 40 min

Nutrition per portion

Calories 460 kCal 23%
Fat 10g 14%
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  • Impress your friends and family by cooking them this traditional Italian dish (just don’t tell them it’s really easy!)


    • 3tbsp olive oil
    • 1 small red onion
    • 5 garlic cloves, peeled
    • 350g (12oz) ripe vine tomatoes
    • 2 red peppers, quartered
    • 400g (14oz) dried spaghetti
    • 8tbsp chopped fresh basil
    • 8tbsp chopped fresh parsley


    • Preheat the oven to 220°C (425°F, gas mark 7). Place the olive oil and onion in a large roasting tin and roast for 10 mins.

    • Add the garlic, tomatoes and peppers. Season well and mix in with the onion. Roast for a further 30 mins until all the vegetables are softened and lightly charred.

    • Meanwhile, cook the pasta according to the pack instructions and reserve a little of the cooking water. Place the roasted vegetables in a food processor and whizz for 30 secs to make a thickly textured sauce. Check the seasoning and stir in the herbs. (You can add a little extra water from the pasta if the sauce seems a bit too thick.)

    • Pour the sauce over the cooked spaghetti and combine well. Serve with a drizzle of olive oil and freshly grated Parmesan.

    Top tip for making Spaghetti al Pomodori

    If you want even more taste and texture, roast a few extra vine tomatoes and serve whole on top of the pasta.

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