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Spaghetti with Roasted Tomatoes

Quick and easy made with readily available ingredients.
Spaghetti with Roasted Tomatoes
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You Will Need:

  • 400 g cherry tomatoes, halved
  • 2 t (10 ml) Ina Paarman’s Seasoned Sea Salt
  • 1 t (5 ml) sugar
  • 1 - 2 red chillies, thinly sliced
  • 4 cloves garlic, cut lengthways into strips
  • ⅓ cup (80 ml) olive oil
  • 8 pieces of Ina Paarman’s Sundried Tomatoes
  • 400 g spaghetti
  • boiling water
  • 2 t (10 ml) Ina Paarman’s Chilli & Garlic Seasoning
  • ½ cup (125 ml) chopped fresh herbs (basil, marjoram, mint or parsley)
  • ½ cup (125 ml) grated hard cheese

Method:

Adjust the oven rack to the middle position and preheat the oven to 200 °C.

Season the halved tomatoes with Seasoned Sea Salt and sugar and spread them out in a single layer on a swiss roll pan.

Bake for 20 minutes.

Toss with chillies, garlic and olive oil.

Incorporate the delicious tomato juices.

Drain the Sun-dried Tomatoes, halve them and add them to the roasted cherry tomatoes.

Boil the spaghetti in water according to the instructions on the packet, then drain and season with Chilli & Garlic Seasoning.

Toss the tomato mixture and fresh herbs lightly with the pasta and sprinkle liberally with cheese.

Serve with fresh bread.

Spaghetti with Roasted Tomatoes

Quick and easy made with readily available ingredients.
Spaghetti with Roasted Tomatoes

You Will Need:

  • 400 g cherry tomatoes, halved
  • 2 t (10 ml) Ina Paarman’s Seasoned Sea Salt
  • 1 t (5 ml) sugar
  • 1 - 2 red chillies, thinly sliced
  • 4 cloves garlic, cut lengthways into strips
  • ⅓ cup (80 ml) olive oil
  • 8 pieces of Ina Paarman’s Sundried Tomatoes
  • 400 g spaghetti
  • boiling water
  • 2 t (10 ml) Ina Paarman’s Chilli & Garlic Seasoning
  • ½ cup (125 ml) chopped fresh herbs (basil, marjoram, mint or parsley)
  • ½ cup (125 ml) grated hard cheese

Method:

Adjust the oven rack to the middle position and preheat the oven to 200 °C.

Season the halved tomatoes with Seasoned Sea Salt and sugar and spread them out in a single layer on a swiss roll pan.

Bake for 20 minutes.

Toss with chillies, garlic and olive oil.

Incorporate the delicious tomato juices.

Drain the Sun-dried Tomatoes, halve them and add them to the roasted cherry tomatoes.

Boil the spaghetti in water according to the instructions on the packet, then drain and season with Chilli & Garlic Seasoning.

Toss the tomato mixture and fresh herbs lightly with the pasta and sprinkle liberally with cheese.

Serve with fresh bread.

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