Spicy Spaghetti with Roasted Tomatoes!
I don’t know anyone who doesn’t like spaghetti! Â But sometimes your old standby recipe can be a little un-inspired! Â So here’s a recipe to add a little kick to your pasta. Â And when I say “kick” I mean KICK! Â This spicy spaghetti recipe even made my husband blush and that is hard to do.
Every great spaghetti recipe starts with fresh tomatoes. Â I used 12 vine tomatoes for this recipe. Â You can use whatever tomatoes you like, these just happened to look the best when I was shopping.
The first thing you will be doing is roasting the tomatoes. Â Pre-heat your oven to 350 degrees. Â Then mix olive oil and freshly chopped garlic.
Mix the tomatoes with the olive oil/garlic mixture. Â Then place the tomatoes on a cookie sheet. Â Sprinkle with salt and pepper and put in the oven for 20-25 minutes. Â The time will depend on how brown you like your tomatoes.
Your roasted tomatoes will look like this.
You will then put the roasted tomatoes in a hot pan with olive oil, garlic, half your basil and red pepper flakes. Â Crush the tomatoes as they are cooking in the pan. Â This is also the time you want to start cooking your spaghetti or whatever pasta you may want to use.
Over a medium heat, bring the tomatoes and olive oil mixture to a simmer. Â The tomatoes will release it’s juices and the mixture will reduce a little. Â This will be a 3-4 minute process.
When the pasta is almost done, scoop out a cup of pasta water and set aside. Â Drain the pasta and add to the roasted tomatoes. Â Slowly add some of the pasta water until you get the desired sauce you are looking for. Â Cook for a few more minutes.
Time to dish the pasta! Â This will make about 4 servings so have your plates ready and divide among four dishes. Â You will add the remaining basil on top along with your cheese of choice. Â I added fresh mozzarella to the top and it was perfect. Â This is a great, light summer dish for the family or any dinner party! Â I hope you enjoy it as much as I do.

Spicy Spaghetti with Roasted Tomatoes!
Ingredients
- 12 Vine Tomatoes
- 2 cloves Garlic Chopped
- 3 tablespoons Olive Oil
- 1/2 teaspoon Red Pepper Flakes
- 8 Basil leaves chopped
- Sea Salt and Ground Black Pepper
- 1 pound Thin Spaghetti
- Fresh Mozzarella
Instructions
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Pre-heat oven to 350 degrees
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In a mixing bowl, mix together 2 tablespoons of olive oil and half the garlic. Add the tomatoes and mix together (without breaking any of the tomatoes)
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On a cookie sheet, place tomatoes side by side (like you would with cookies)
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Sprinkle the tomatoes with salt and pepper
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Bake 20-25 minutes, until roasted to your liking
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While baking, bring a large pot of salted water to a boil for the pasta
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In a separate pan, heat up 1 tablespoon of olive oil, the remaining garlic, half the basil and the roasted tomatoes. Crush the tomatoes and garlic so each are in pieces.
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Add the red pepper flakes to the pan
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At the same time, cook your pasta in boiling water
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Before the pasta is all the way cooked, take out a cup of pasta water and set aside for the sauce pan
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Drain the pasta before it's all the way cooked and add to the sauce pan with the tomato mixture
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Then add the pasta water until you get the sauce consistency you desire
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Cook 2-3 more minutes
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Divide the pasta among four plates, season with the remaining basil and add fresh mozzarella to the top
Recipe Notes
This is a great, light dish for the summer especially if you can't go long without your pasta! This recipe caught my eye because it comes from a restaurant named Sienna (like my daughter) in the Hamptons.