Pasta with Roasted Tomato Sauce Recipe

How to Make Pasta with Roasted Tomato Sauce?


Serve: 4


  • 1 kg / 2 lb ripe Roma tomatoes
  • 8 garlic cloves, unpeeled
  • 2 tablespoons olive oil
  • 2 teaspoons dried basil
  • 2 tablespoons balsamic vinegar
  • 1/2 cup / 125 ml / 4 fl oz dry white wine
  • 1 cup / 250 ml / 8 fl oz vegetable stock
  • 500 g / 1 lb tagliatelle
  • 2 tablespoons grated Parmesan
  • salt and black pepper 


  1. Preheat the oven to 180C / 350F. Cut the tomatoes, with a knife, in half lengthways. Arrange the tomatoes with cut-side up, in the a baking dish.
  2. Sprinkle a tablespoon water over to prevent the tomatoes from catching. Add in the garlic and drizzle the oil over the mixture.
  3. Add in the basil. Season with salt and black pepper. Bake for approximately 30 minutes. Make sure they are soft. Then remove from the pan.
  4. Heat the baking dish over the low heat. Add in the vinegar, white wine and stock. Bring the mixture to a boil, then reduce the heat and let simmering for 18 minutes.
  5. Chop the tomatoes roughly, retaining the juices. Squeeze out the garlic of the skin. Stir in the garlic and tomato to the simmering sauce. Season to taste.
  6. In a large pan of rapid boiling salted water, cook in the pasta for approximately 8-10 minutes or until al dente. Drain the water.
  7. Pour the sauce over the pasta. Sprinkle with Parmesan before serving.

Pasta with Roasted Tomato Sauce

Nutrition per serving:

  • 510 kcalories, protein 20 g, fat 3 g, carbohydrate 90 g, dietary fiber 10 g, cholesterol 5 mg

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