Black spaghetti with roasted tomatoes
Print Recipe
4.75 from 4 votes

Black spaghetti with roasted tomatoes (gluten-free, vegan, flavour-rich)

Visually stunning, this black pasta dish is made with a wonderfully rich home made tomato sauce and roast cherry tomatoes.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Pasta meals
Cuisine: Italian
Keyword: pasta
Servings: 4
Author: Emily Leary


  • 250 g 9 oz black rice noodles
  • 750 g 26 oz salad tomatoes
  • 25 g 1 oz basil
  • 350 g 13 oz cherry tomatoes, halved
  • 4 tbsp olive oil
  • 2 cloves garlic minced
  • 1 white onion peeled and diced
  • Salt and pepper


  • 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!