Best 8 Spaghetti With Tapenade Sauce And Roasted Tomatoes Recipes

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Introducing a culinary delight that combines the vibrant flavors of the Mediterranean with the comfort of a classic Italian dish: spaghetti with tapenade sauce and roasted tomatoes. This tantalizing recipe captures the essence of rustic Italian cooking, showcasing the perfect balance between tangy, savory, and sweet notes. The velvety tapenade sauce, bursting with the aromatic flavors of olives, capers, and herbs, coats each strand of al dente spaghetti, while the roasted tomatoes add a touch of sweetness and a vibrant pop of color. Prepare to embark on a culinary journey that will tantalize your taste buds and transport you to the sun-kissed shores of the Mediterranean.

Let's cook with our recipes!

SPAGHETTI SAUCE WITH FRESH TOMATOES



Spaghetti Sauce with Fresh Tomatoes image

Made with fresh tomatoes! Wonderful taste. Serve over spaghetti noodles and add grated Parmesan cheese as desired.

Provided by Susan Bryan Willingham

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 1h25m

Yield 8

Number Of Ingredients 8

¼ cup olive oil
1 onion, chopped
½ teaspoon garlic powder
4 pounds fresh tomatoes, peeled and chopped
1 tablespoon white sugar
1 tablespoon dried basil
1 tablespoon dried parsley
1 teaspoon salt

Steps:

  • Heat olive oil in a large skillet over medium heat. Add onion and garlic powder; cook and stir until onion is translucent, about 5 minutes. Add tomatoes, sugar, basil, parsley, and salt. Bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce thickens, 1 to 2 hours.

Nutrition Facts : Calories 120 calories, Carbohydrate 13.5 g, Fat 7.3 g, Fiber 3.4 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 304.3 mg, Sugar 8.8 g

HOMEMADE OVEN ROASTED TOMATO SPAGHETTI SAUCE



Homemade Oven Roasted Tomato Spaghetti Sauce image

This recipe is my own tweaked version of "Oven Roasted Tomato Sauce" I got from www.theslowroasteditalian.com. On some of the ingredients I just eye-balled the amount, so you may want to work with this recipe. It turned out so good, I just had to share. Splenda and wine are optional.

Provided by raleipold

Categories     Sauces

Time 2h20m

Yield 2 cups, 2-4 serving(s)

Number Of Ingredients 15

12 ripe roma tomatoes (halved and cored)
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1/2 cup olive oil
2 garlic cloves, finely chopped
1/2 large shallot, chopped
1/4 cup extra virgin olive oil
1 teaspoon salt (to your taste)
1 teaspoon pepper (to your taste)
1/2 fresh lemon, juice of
2 -3 sprigs fresh thyme (to your taste)
1 -2 tablespoon basil (to your taste)
1 -2 tablespoon rosemary (to your taste)
1 tablespoon Splenda granular (optional)
1/4 cup cabernet sauvignon wine (optional)

Steps:

  • Cut tomatoes length wise, take the core out. Put the halved tomatoes into a large bowl. Take the cores and put them into a blender, and set aside for later.
  • Infuse the oil by putting the olive oil, green and red bell pepper, garlic, and shallot into another bowl, stir and microwave 30-45 seconds.
  • Add thyme, basil, and rosemary to the halved tomatoes in the large bowl, and drizzle the oil mixture over the halved tomatoes, gently stir to coat.
  • Lay the tomatoes cut side up on a baking sheet or a casserole dish (metal or glass). "I used glass".
  • Pour the rest of the mixture over the tomatoes.
  • Set oven to 400 degrees, and cook tomatoes till they are slightly brown, or softened for a lighter colored sauce (30 min.- 1 1/2 hour).
  • Turn them over when they reach desired look. .
  • Blend the tomato cores on high, and pour them into a pot, and set aside.
  • After the tomatoes are done roasting in the oven, put them into the blender, and blend them on high as well.
  • Add roasted tomatoes to the core mixture in the pot, stir and bring to a boil.
  • If you wish, add splenda to calm down the acidity in the sauce.
  • Simmer sauce for about 15-20 minute.
  • Save for later: Put lemon juice on the bottom of a freezer safe container, and pour sauce on top of lemon juice. Freeze until you are ready to use. This will keep for several months in the freezer. When you are ready to use it, thaw, and add 1/4 cup of Cabernet Sauvignon wine, bring to a boil, and cook for several minutes until the alcohol is cooked out of the dish.
  • Use now: Add lemon juice, and 1/4 cup of Cabernet Sauvignon wine, and bring to a boil, and cook for several minutes until the alcohol is cooked out of the dish.
  • Serve as a condiment, over pasta, or over an Italian Turkey meat loaf.

DITALINI WITH ROASTED TOMATO SAUCE AND GOAT CHEESE



Ditalini with Roasted Tomato Sauce and Goat Cheese image

Make this because it tastes awesome. What the hot oven does to the deep red San Marzano tomatoes is a wonder to behold, and produces a pasta sauce with some serious depth of flavor. The always entertaining ditalini are a perfect medium for the rich sauce, smoky oregano, and creamy goat cheese.

Provided by Chef John

Categories     Main Dish Recipes     Pasta

Time 1h45m

Yield 6

Number Of Ingredients 11

¼ cup olive oil
1 (28 ounce) can whole Italian plum tomatoes (such as San Marzano)
½ onion, sliced
6 cloves garlic, crushed
¼ teaspoon red pepper flakes
2 teaspoons chopped fresh oregano
2 cups cold water
1 teaspoon chopped fresh oregano
salt and ground black pepper to taste
1 (16 ounce) package ditalini pasta
2 tablespoons fresh goat cheese, crumbled

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Drizzle olive oil over the bottom of a 9x13-inch casserole dish. Pour tomatoes and their juices into the dish; cut each tomato into 3 pieces. Sprinkle in onion, garlic, red pepper flakes, and 2 teaspoons oregano; stir to combine.
  • Roast in the preheated oven for 1 hour. Remove dish from oven, stir briefly, return to oven and roast for an additional 15 minutes.
  • Transfer roasted tomato mixture to a saucepan; pour in water. Process mixture with an immersion blender or potato masher until desired sauce consistency is reached. Stir in 1 teaspoon oregano. Season with salt and black pepper to taste. Set aside.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ditalini and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, 8 to 10 minutes. Drain well and return to pot.
  • Pour tomato sauce over ditalini; stir to combine. Stir in goat cheese.

Nutrition Facts : Calories 400.5 calories, Carbohydrate 64 g, Cholesterol 1.9 mg, Fat 11.1 g, Fiber 4.1 g, Protein 11.7 g, SaturatedFat 2 g, Sodium 207.3 mg, Sugar 6 g

SPAGHETTI WITH ROASTED TOMATO SAUCE



Spaghetti With Roasted Tomato Sauce image

The sauce for this dish features ingredients that are roasted together in the oven for a rich, smoky taste.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 20m

Number Of Ingredients 3

3/4 pound spaghetti
1 cup warmed Roasted Tomato Sauce
Parmesan cheese, if desired

Steps:

  • Cook spaghetti in a pot of boiling salted water until al dente, according to package instructions. Drain; return to pot.
  • Toss pasta with 1 cup warmed Roasted Tomato Sauce. Divide among serving bowls, and sprinkle with grated Parmesan cheese, if desired.

Nutrition Facts : Calories 349 g, Fat 3 g, Fiber 3 g, Protein 12 g

ROASTED TOMATO SPAGHETTI SAUCE



Roasted Tomato Spaghetti Sauce image

Start with fresh roma tomatoes- this wonderfully rich taste from roasted ingredients has even been adopted by my friend (whose full-blooded Italian stepfather had been the best sauce maker before!). Easier than you'd think... mostly oven time while you wait for a timer to go off!

Provided by Ladibugz

Categories     Onions

Time 1h

Yield 8 serving(s)

Number Of Ingredients 6

3 lbs roma tomatoes, halfed lengthwise
3 large white onions, quartered
6 -10 garlic cloves, peeled (more or less to taste)
2 tablespoons dried basil
2 tablespoons olive oil
3 tablespoons splenda artificial sweetener, granulated

Steps:

  • Preheat oven to 450.
  • Place all ingredients, except Splenda, on large cookie sheet (may need 2).
  • Mix to coat all ingredients with oil.
  • Place on center rack of preheated oven.
  • Cook 45 minutes, or until tomato skins begin to brown and bubble.
  • Remove from oven an allow to cool.
  • Add Splenda.
  • Blend until smooth (I use immersion blender).
  • Refrigerate overnight.
  • Add to cooked spaghetti and your choice of meat, if any (my family prefers diced kielbasa and onion, browned, then add sauce to get goodie bits from bottom of pan!).

Nutrition Facts : Calories 88.8, Fat 3.8, SaturatedFat 0.6, Sodium 10.8, Carbohydrate 13.4, Fiber 3.1, Sugar 6.9, Protein 2.2

SPAGHETTI WITH ROASTED CAULIFLOWER, TOMATO SAUCE AND OLIVES



Spaghetti With Roasted Cauliflower, Tomato Sauce and Olives image

Perhaps because cauliflower is on the bland side and Mediterranean black olives have such a pronounced flavor, the two go beautifully together. In Italy, Greece and in North Africa, you find the triumvirate of cauliflower, tomatoes and olives in all sorts of dishes.

Provided by Martha Rose Shulman

Categories     dinner, pastas, main course

Time 1h10m

Yield Serves 4

Number Of Ingredients 12

1/2 medium head of cauliflower, broken into florets
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/4 to 1/2 teaspoon red pepper flakes, to taste
1 (14-ounce) can chopped tomatoes, with juice
Pinch of sugar
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
Salt
freshly ground pepper
12 kalamata olives, pitted and cut in half lengthwise
3/4 pound spaghetti
2 ounces either feta (crumbled), ricotta salata, Parmesan, or a mix of Parmesan and Pecorino (grated)

Steps:

  • Preheat oven to 400 degrees. Bring a large pot of generously salted water to a boil and add the cauliflower. Blanch for two minutes and transfer to a bowl of ice water. Drain and blot dry. Cover the pot; you'll use the water again for the pasta. Quarter the cauliflower florets, toss with 1 tablespoon of olive oil and salt generously. Transfer to a baking sheet, place in the oven and roast 30 minutes, stirring from time to time, until tender and lightly browned. Remove from the oven and set aside.
  • Meanwhile, in a wide, nonstick frying pan or a 3-quart saucepan, heat the remaining oil over medium heat and add the garlic and red pepper flakes. Cook, stirring, until fragrant, about one minute. Add the tomatoes, sugar, thyme and salt, and bring to a simmer. Simmer over medium-low heat, stirring often, until thick, 15 to 20 minutes. Stir in the cauliflower and the olives, and simmer a few minutes more. Taste and adjust seasonings.
  • Bring the water back to a rolling boil. Add the spaghetti and cook until the pasta is al dente, usually about 10 minutes. Drain and toss with the cauliflower-tomato mixture. Sprinkle the cheese over the top and serve at once.

Nutrition Facts : @context http, Calories 482, UnsaturatedFat 8 grams, Carbohydrate 73 grams, Fat 13 grams, Fiber 7 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 677 milligrams, Sugar 6 grams

LINGUINE WITH TAPENADE, TOMATOES, AND ARUGULA



Linguine with Tapenade, Tomatoes, and Arugula image

Prepared tapenade is a great pantry item to have on hand for any number of reasons. We love tossing a hearty black olive tapenade with pasta, tomatoes, feta, and parsley for a quick weeknight meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 8

Coarse salt and ground pepper
1 pound linguine
1 tablespoon extra-virgin olive oil, plus more for serving
3/4 pound cherry tomatoes, halved
1/4 cup plus 2 tablespoons tapenade
2 cups baby arugula
2 tablespoons chopped fresh parsley
1 1/2 ounces feta, crumbled (1/4 cup)

Steps:

  • In a large pot of boiling salted water, cook linguine according to package instructions. Drain pasta. In pot, heat oil over medium. Add tomatoes and cook, stirring occasionally, until slightly softened, about 3 minutes. Return pasta to pot, stir in tapenade, and cook until heated through. Add arugula andtoss to combine. Season with salt and pepper. Divide among 4 bowls, drizzle with oil, and sprinkle with parsley and feta.

Nutrition Facts : Calories 557 g, Fat 12 g, Fiber 5 g, Protein 19 g

SPAGHETTI WITH SLOW-ROASTED TOMATOES AND CHEESE



Spaghetti With Slow-Roasted Tomatoes and Cheese image

Provided by Florence Fabricant

Categories     lunch, weekday, pastas, main course

Time 20m

Yield 4 main-course servings

Number Of Ingredients 6

1 pound spaghetti
Salt to taste
48 roasted plum tomato halves, chopped, about 5 cups (see recipe)
2 tablespoons extra-virgin olive oil
1/2 cup freshly grated Pecorino Romano cheese (about 1 1/2 ounces)
2 tablespoons chopped parsley

Steps:

  • Bring a large pot of water to boil. Add spaghetti and a generous pinch of salt. Cook until spaghetti is al dente, about 8 minutes.
  • Meanwhile, place tomatoes in very large, heavy skillet over moderate heat. Cook until they are heated through; then, stir in the olive oil.
  • When spaghetti is done, drain it well, and add it to pan with tomatoes. Place over medium heat, and cook a few minutes, tossing the spaghetti and tomatoes together. Add cheese and parsley, toss again, and serve.

Nutrition Facts : @context http, Calories 656, UnsaturatedFat 8 grams, Carbohydrate 114 grams, Fat 13 grams, Fiber 13 grams, Protein 25 grams, SaturatedFat 3 grams, Sodium 2039 milligrams, Sugar 23 grams

Tips:

  • To make the most flavorful tapenade sauce, use a variety of olives. Kalamata, Niçoise, and Castelvetrano olives are all good choices.
  • If you don't have capers, you can substitute chopped pickles or cornichons.
  • Roast the tomatoes until they are caramelized and slightly charred. This will give them a delicious smoky flavor.
  • If you don't have time to roast the tomatoes, you can use sun-dried tomatoes instead.
  • Add a pinch of red pepper flakes to the sauce for a little bit of heat.
  • Serve the spaghetti with a sprinkling of grated Parmesan cheese and chopped fresh basil.

Conclusion:

Spaghetti with tapenade sauce and roasted tomatoes is a delicious and easy-to-make meal. The tapenade sauce is flavorful and tangy, and the roasted tomatoes add a smoky sweetness. This dish is perfect for a weeknight dinner or a casual lunch. It is also a great way to use up leftover roasted tomatoes.

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