Spaghetti with Quick-Roasted Tomato Sauce with Balsamic Vinegar

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Any tomato variety—plum, beefsteak, cherry, cocktail—will work for this easy sauce. Slideshow: More Fast Pasta Recipes 

By
Kate Winslow
Kate Winslow

Kate Winslow is a freelance recipe developer and food editor based in New Jersey. She is a former editor at Gourmet magazine. Kate has co-authored two cookbooks, Coming Home to Sicily: Seasonal Harvests and Cooking from Case Vecchie (2012) and Onions Etcetera: The Essential Allium Cookbook (2017).

Food & Wine's Editorial Guidelines
Published on July 30, 2015
Spaghetti with Quick-Roasted Tomato Sauce and Balsamic Vinegar
Photo: © Kate Winslow
Active Time:
15 mins
Total Time:
35 mins
Yield:
4 to 6

Ingredients

  • 2 pounds ripe tomatoes, cored and roughly chopped

  • 1/3 cup extra-virgin olive oil

  • 2 tablespoons balsamic vinegar

  • 1 tablespoon fresh thyme leaves

  • 1 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

  • 1 pound spaghetti

Directions

  1. Preheat the oven to 400°. Stir together the tomatoes, olive oil, vinegar, thyme, salt and pepper in a large, shallow gratin dish. Roast until the tomatoes are collapsed and very juicy, 15 to 20 minutes.

  2. Meanwhile, cook the spaghetti in large pot of boiling salted water until al dente. Drain well and transfer to a large serving bowl. Pour the hot tomato sauce over the spaghetti and toss well to coat. Taste and adjust the seasonings. Serve immediately.

Originally appeared: March 2014

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