Tested till perfect Spaghetti with Roasted Cherry Tomato Sauce and Basil

Spaghetti with Roasted Cherry Tomato Sauce and Basil

Has your backyard herb garden left you with an abundance of basil? Take a break from pesto and try this rustic, herb-infused tomato sauce.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2008

Recipe4 out of 5 based on 26 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 12 oz 12ozspaghetti
  • 1/4 cup 1/4cupminced fresh basil, approx
  • 1/4 cup 1/4cupcrumbled goat cheese
  • 1/4 cup 1/4cupsliced pitted black oliveblack olives

Roasted Cherry Tomato Sauce:

  • 4 cups 4cupscherry tomatocherry tomatoes, halved (about 1 lb/500 g)
  • 4 4cloves garlic, sliced
  • 3 tbsp 3tbspextra-virgin olive oil
  • 1 tbsp 1tbspbalsamic vinegar
  • 2 tsp 2tspminced fresh rosemary
  • 1/2 tsp 1/2tspsalt
  • 1 pinch 1pinchhot pepper flakes
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Roasted Cherry Tomato Sauce: In 13- x 9-inch (3.5 L) metal cake pan, toss together tomatoes, garlic, oil, vinegar, rosemary, salt and hot pepper flakes. Roast in 400°F (200°C) oven until shrivelled, about 25 minutes.

Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes. Drain and transfer to large serving bowl.

Add tomato sauce and basil, tossing to combine. Sprinkle with goat cheese, olives, and more basil if desired.

More spaghetti recipes:

Nutritional Information Per serving: about

cal 474 pro 14g total fat 15g sat. fat 3g
carb 72g fibre 6g chol 4mg sodium 620mg

% RDI:

calcium 6 iron 30 vit A 16 vit C 32
folate 87
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