Who doesn’t love indulging in a big bowl of delicious pasta? This dish is a fabulous purple-black colour thanks to black rice noodles, and flavoured to perfection with freshly picked basil, onion, roasted cherry tomatoes and a homemade tomato sauce. It’s also gluten free and vegan, although I have to say that’s more through luck than design when I was creating the recipe – it seems some dishes are just meant to be enjoyed by everyone!
I really loved the flavours of this dish, the tomato sauce is so simple to make and takes hardly any time at all, but the payoff is huge. Fresh tomatoes give the sauce that unmistakable zing and when combined with the basil and roasted tomatoes? Delicious, super fresh tasting pasta!
Here’s how to make it.
Ingredients
- 250g (9 oz) black rice noodles
- 750g (26 oz) salad tomatoes
- 25g (1 oz) basil
- 350g (13 oz) cherry tomatoes, halved
- 4 tbsp olive oil
- 2 cloves garlic, minced
- 1 white onion, peeled and diced
- Salt and pepper
Instructions
Warm 2 tbsp oil in pan over a medium heat. Add garlic and onion and fry until soft and pale golden.
Put the tomatoes and half the basil in a food processor and blitz until smooth.
Pour into the pan, and bring to the boil then turn down to a simmer.
Cook for 25-30 minutes, stirring regularly until thick.
While the sauce is cooking preheat the oven to 240C/465F (220C/430F fan), halve the cherry tomatoes and place on a foil lined tray, season with salt and pepper and drizzle with 2 tbsp olive oil.
Place in the oven to bake for 25-30 minutes until sweet and delicious.
Prepare a pan of boiling water and lower the noodles into it. They should take just 4-5 minutes to cook through.
Drain and rinse the noodles, then add to the pan with the sauce.
Add the roasted tomatoes and the rest of the basil and mix through.
Serve with a few shavings of (vegan) cheese and enjoy!
Have you thought about using black rice noodles instead of spaghetti before?
If you’d like to print this black spaghetti with roasted tomatoes recipe off to try later, just hit the grey PRINT button on the recipe card below.
Black spaghetti with roasted tomatoes (gluten-free, vegan, flavour-rich)
Ingredients
- 250 g (8.82 oz) 9 oz black rice noodles
- 750 g (1.65 lb) 26 oz salad tomatoes
- 25 g (0.88 oz) 1 oz basil
- 350 g (12.35 oz) 13 oz cherry tomatoes, halved
- 4 tbsp olive oil
- 2 cloves garlic minced
- 1 white onion peeled and diced
- Salt and pepper
Instructions
- Warm 2 tbsp oil in pan over a medium heat. Add garlic and onion and fry until soft and pale golden.Put the tomatoes and half the basil in a food processor and blitz until smooth. Pour into the pan, and bring to the boil then turn down to a simmer.
- Cook for 25-30 minutes, stirring regularly until thick.
- While the sauce is cooking preheat the oven to 240C/465F (220C/430F fan), halve the cherry tomatoes and place on a foil lined tray, season with salt and pepper and drizzle with 2 tbsp olive oil.
- Place in the oven to bake for 25-30 minutes until sweet and delicious.
- Prepare a pan of boiling water and lower the noodles into it. They should take just 4-5 minutes to cook through.
- Drain and rinse the noodles, then add to the pan with the sauce.
- Add the roasted tomatoes and the rest of the basil and mix through.
- Serve with a few shavings of (vegan) cheese and enjoy!
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For more delicious pasta dishes, why not try my penne alla black garlic vodka or this fresh pea and pesto pasta?
Kat (The Baking Explorer) says
This dish looks absolutely gorgeous and the tomatoes really are the star of the show!
Helen says
I’ve never seen black pasta before. It adds such a pretty and unusual colour to the dish. Does it taste the same as regular pasta?
Emily Leary says
It’s not hugely different from spaghetti but it’s actually a type of soba noodle, if you’ve had those before? x
Ashleigh Dougherty says
I just saw your Instagram on this and am so glad there’s a recipe. I’ve never tried black spaghetti before, but need to give it a go.