Roasted Tomato Spaghetti


  • 1140 grams cherry tomatoes, halved
  • Kosher salt
  • Freshly ground black pepper
  • 36 grams extra-virgin olive oil, plus more for drizzling
  • 3 cloves garlic, minced
  • 1 tbsp. chopped fresh oregano
  • 450 gram spaghetti
  • 1 tsp. crushed red pepper flakes
  • 68 gram chopped fresh parsley


  1. Preheat oven to 230°C. On a rimmed sheet pan lined with parchment paper add cherry tomatoes. Season with salt and pepper, then drizzle with olive oil, then afterwards toss together with garlic and oregano. Bake until tomatoes are blistered, which takes around 10 minutes.
  2. Bring 750 ml stock pot of water to a boil and generously season with salt. Cook pasta according to package instructions until al dente. Drain in a colander, reserving 68 ml of pasta water. Set aside while finishing the sauce.
  3. Place stock pot over medium heat and add 30 ml olive oil. Add red pepper flakes, then transfer blistered tomato mixture (including all tomato juices) and 30 ml pasta water to pot. Season with salt and pepper and sauté for 5 minutes. Add back spaghetti and toss together until warmed through, then mix in parsley. Add additional pasta water if needed to create more sauce.
  4. Serve immediately.