Roasted Tomato Spaghetti - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Judy Kim
This flavor-packed sauce puts jarred marinara to shame.
Ingredients
- 3 pt. cherry tomatoes, cut in half
- kosher salt
- Freshly ground black pepper
- extra-virgin olive oil
- 3 garlic cloves, minced
- 1 tbsp. chopped fresh oregano
- 1 lb. spaghetti
- 1 tsp. crushed red pepper flakes
- 1/2 c. chopped parsley
Instructions
- Preheat oven to 450 degrees F. In a rimmed sheet pan lined with parchment paper add cherry tomatoes. Season with salt and pepper. Drizzle with olive oil; toss together with garlic and oregano. Bake until tomatoes are blistered, 10 minutes.
- Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package instructions. Reserve 1/2 cup pasta water and drain in a colander. Set aside while finishing the sauce.
- Place stock pot over medium heat and add 1/4 cup olive oil. Add red pepper flakes, transfer blistered tomato mixture including all tomato juices and 1/4 cup pasta water to pot. Season with salt and black pepper; sauté for 5 minutes. Add back spaghetti and toss together until warmed through. Mix in parsley. Add additional pasta water if needed to create more sauce.
- Serve immediately.
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