Super simple and super delicious! This roasted tomato and smokey chili spaghetti recipe couldn’t be any easier to prepare, and yet is still jam-packed with amazing flavour.
The simplicity of this dish is in its ‘one tray wonder’ qualities. All the sauce ingredients go onto a paper lined baking tray and then into the oven for about 45 minutes. Once removed, the tomatoes and garlic get squashed together with a fork and then tossed through the spaghetti. SO easy! Roasting the cherry tomatoes gives them a beautifully sweet flavour. Pair them up with the chili and smokey paprika and you get the perfect combination.
I like to serve my dish with a little glug of extra virgin olive oil and some fresh basil leaves. You could also serve it with fresh parmesan or some goats cheese.
For my gluten intolerant or carb conscious friends, simply swap the spaghetti for a gluten-free spaghetti (I use ‘Barilla’ brand, it’s great), or even a bean pasta like a mung bean noodle, or you could also use a zucchini noodle created using a spiralizer. So many options!
Props I used in this post:
Serving Plates: Bridget Bodenham
- 500g spaghetti
- 4 punnets cherry tomatoes (half cut in half, half left whole)
- 4 cloves garlic, thickly sliced
- ½ tsp dried chili flakes (add more if you like it spicy)
- 1½ tbs smokey paprika
- Sea salt
- Extra virgin olive oil
- Fresh basil leaves for garnish
- Shaved parmesan (optional)
- Place the tomatoes, garlic, chili flakes, smokey paprika, a large pinch of sea salt and a generous glug of olive oil onto a paper lined baking tray. Place in the oven and roast for 45 minutes at 200 degrees celsius.
- Meanwhile, cook your spaghetti as per packet instructions.
- Remove the tomatoes from the oven and squash them with a fork, ensuring the garlic pieces get squashed into the tomatoes.
- Toss the pasta through the tomato sauce and serve immediately with freshly shaved parmesan, cracked black pepper, fresh basil leaves and a drizzle of extra virgin olive oil. Super simple, super delicious!