Roasted Tomato Spaghetti by Forza Wine
Heat your oven to 220°C/428°C.
Open your cans of tomatoes and gently pour them into a colander. Fill an empty can with cold water and pour this over the tomatoes to rinse off the extra tomato sauce. Let the tomatoes drain in the sink.
Peel and finely slice your garlic.
Pour a generous glug of extra virgin olive oil into a frying pan. Add your garlic and a big pinch of salt, then pop your pan over a low heat and let your garlic gently fry until it’s lightly golden.
Pour the tomatoes into a baking dish, then pour your garlicky oil over the top.
Roast them for 45 minutes, after which time your tomatoes should be charred and drying out. Mash them up with a whisk, then return your tomatoes to the oven for another 45 minutes until the tomatoes are super concentrated and charred, with a lovely crust on top.
Cook your spaghetti in salted, boiling water a couple of minutes less than the packet instructions say.
Meanwhile, melt your butter in a saute pan. Add 3/4 of your roasted tomatoes (you can freeze the rest and use it another day) and mix with a spoon whilst it heats up.
Once cooked, lift your spaghetti out of it’s pot and into your tomato sauce pan so that the pasta water is still clinging to it. Give it a good mix, adding more pasta water if necessary until your sauce coats your spaghetti beautifully.
Serve up in bowls with a generous grating of parmesan cheese.