Who doesn’t love indulging in a big bowl of delicious pasta? This spaghetti with roasted tomatoes recipe 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.
This recipe 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?
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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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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.
Jenni says
I love the colours! This looks really tasty, I’ve not had black rice noodles before. I will have try this out!
Stephanie Usher says
Oooh this sounds really lovely, the sauce sounds incredible! xx
Baby Isabella says
Woweee we’ve never tried purple-black noodles but they look great! So unusual. It’s the perfect season to use lots of tomatoes too!
Gareth Torrance says
Oh man, this looks delicious! And really healthy! This would make a great alternative to the amount of fattening food we eat…
Kate - gluten free alchemist says
Love this recipe Emily. It looks beautiful and sounds so fresh. Great use of the black rice noodles. x
The London Mum says
I love the colour of the black noodles/spaghetti. I never knew they existed! What a delicious sounding dish.
Journa Ramirez says
I love to eat black rice but I haven’t tried its pasta version. Hope I can find one in our place!
Becca Talbot says
I don’t think I’ve ever tried black rice noodles, though have had squid ink pasta before. I always think having something a bit different makes for a more exciting meal x
Jen says
A delicious sounding dish. The black spagetti is rather fab, and makes a totally different look to the meal.
melissa major says
I just love roasted tomatoes, they taste so amazing! Lovely recipe, il have to try it one day
Jemma @ Celery and Cupcakes says
I love black pasta but haven’t tried to cook with it at home yet. This looks seriously yummy!
Rhian Westbury says
Wow the black rice noodles look so unusual, I’ve never seen anything like this before x
Emma Raphael says
I would never have thought of using soba for a recipe like this, but it looks delicious! We have a mass of tomatoes at the mo, so it’s perfect to make at the weekend! :)
Mummy Times Two says
This looks delicious. I hadn’t heard of black rice noodles but they look fantastic, they would definitely add a touch of drama for dinner.
Stephanie Merry says
What a fab looking dish! I’ve never tried black rice noodles before, but I love the sound of them in this dish x