Spaghetti with Oven-Roasted Tomatoes and Garlic

Yield: 4 portions

Extra-virgin olive oil – 3 Tbsp
Ripe plum tomatoes – cut into 1/2-in, rounds 3 lb.
Garlic cloves – peeled 4 to 5
Salt – to taste
Capers – 2 Tbsp.
Fresh oregano leaves – chopped 1/3 cup
Fresh red chile pepper – chopped or hot red pepper flakes to taste
Spaghetti – uncooked 1 lb.
Salt – to taste


  1. Line 2 baking sheets with parchment paper or foil and brush lightly with olive oil. Place tomato slices and garlic on baking sheet; season with salt. Roast for 3 to 31/2 hours at 250F, or until shriveled. Remove from oven and cool; remove skins and dice tomatoes and garlic.
  2. Heat oil in large skillet over medium heat. Add tomatoes, garlic, capers, oregano, and pepper to taste. Stir to heat thoroughly, 1 to 2 minutes; turn off heat.
  3. Cook spaghetti; drain. Add pasta to skillet and season with salt. Toss pasta and tomato mixture over medium heat for about 1 minute. Taste, adjust seasonings; serve.

Nutrition per portion (based on 4 servings): Calories, 607; Fat, 13.4g (20% calories from fat); Carbohydrates, 105g; Protein, 18.4g; Sodium, 189mg.