Roasted Tomato and Mozzarella Spaghetti

This is one of the easiest recipes I will ever post, but it’s also one of the best. Without a doubt my favourite pasta dish, this takes 20 minutes start to finish and the results are astonishing. Every time I cook this, it amazes me that something so straightforward can create something so delicious. Roasting the tomatoes gives them a phenomenal sweetness that will blow your mind! I think I’ve probably bigged it up enough now, so next time you’re reaching for a gloopy jar of pasta sauce, give this a go instead. It doesn’t get much better than this!


  • Extra Virgin Olive Oil
  • 250g Cherry Tomatoes (I use red and orange)
  • 1 Red Chilli, sliced into matchsticks
  • 4 cloves of Garlic, peeled
  • Small bunch of Parsley, finely chopped
  • 75g Mozzarella (or more if you’re feeling naughty)
  • 125g Dried Spaghetti (or your favourite pasta)


  1. Throw the tomatoes into a roasting tray. Crush the garlic with the side of a knife and add it with the chilli, salt and pepper and a tablespoon of olive oil. Get them into a preheated oven at 200℃ for 20 minutes. Half way through, give the tray a little wiggle to stop it sticking.
  2. Boil the pasta in salted water according to packet instructions. Make sure not to overcook it – you want it al dente. This will allow it to suck up all the flavours when you add it to the sauce.
  3. After 20 minutes in the oven, drag the spaghetti into the tray, bringing with it plenty of the pasta water. Sprinkle in the parsley and roughly tear in the mozzarella. Toss everything together and leave it for 30 seconds to suck up the flavours. Add a little more pasta water to loosen the sauce if you need to. Serve it up and brace yourself for something special!

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