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
- 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!