Treat the family to this Spaghetti with Mediterranean Roasted Tomato Sauce recipe
3 tablespoons olive oil
1 garlic clove, bruised
500g rosa or cherry tomatoes, halved
1 red onion, sliced into wedges
1 large aubergine, skin-on and cut into chunks
1 red pepper, deseeded and roughly chopped
2 stems oregano
1 teaspoon sugar
1/2 teaspoon red chilli flakes
salt and black pepper
For the Pasta
350-400g wholewheat spaghetti
100g cherry tomatoes, halved
fresh basil, for serving
parmesan cheese, freshly grated
Preheat the oven to 200C. Line a large oven tray with foil or parchment paper. Spread all the vegetables onto the tray and drizzle with the olive oil. Season generously with the salt and pepper. Sprinkle over the sugar and chilli flakes. Tuck the oregano under the vegetables to prevent them from scorching. Roast for about 45 minutes until the vegetables are sticky and tinged with colour around the edges.
Transfer all the vegetables into a blender and blitz until you have a smooth tomato sauce. Add approximately 150 -175ml hot water to thin the sauce down slightly. Check the seasoning and adjust if necessary. If the tomatoes are too acidic, add a touch more sugar.
Cook the pasta in plenty of boiling water. Retain at least 1 cup of the cooking water before draining the pasta. Pour the roasted tomato sauce into the saucepan and heat through briefly before adding the pasta. Toss to coat, add some of the reserved water to loosen up the sauce and serve immediately with basil, fresh cherry tomatoes and plenty parmesan cheese.