Spaghetti With Roasted Tomato and Garlic Sauce

Caper and Olive
by Caper and Olive
4 servings
1 hr 35 min

Garlic! I don't know if it is because of my Italian heritage or just because I love the flavor, but garlic is an essential component to so many recipes that I develop. Whether I use it as a base to sauté, or crush it to flavor olive oil, or chop it up to use as part of a marinade... you will rarely find my kitchen void of many heads of garlic.

I decided to roast a large head of garlic with sweet plump grape tomatoes as the base for this sauce. Adding in some dry white wine, fresh basil leaves and the tart yet buttery cerignola olives make this a one of kind sauce. My family loves this dish and I hope that yours will too!

Spaghetti With Roasted Tomato and Garlic Sauce
Recipe details
  • 4  servings
  • Prep time: 5 Minutes Cook time: 90 Minutes Total time: 1 hr 35 min
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  • 2 pints grape tomatoes
  • 1 head garlic
  • 1/2 cup dry white wine
  • 1 tbsp butter
  • 1 tbsp olive oil, plus 2 tsp divided
  • 3 cups chicken stock
  • 1/2 cup cerignola olives, pitted and halved
  • 20 large basil leaves, whole
  • salt and pepper
  • 1 lb thin spaghetti

Preheat oven to 375 degrees.  
Rinse and dry the grape tomatoes and place them on a large baking sheet. Sprinkle with 1 teaspoon salt,1/2 teaspoon of freshly ground black pepper and a drizzle of about 1 tsp olive oil. Toss well until all the tomatoes are coated. Take the head of garlic and chop off the very top, exposing all the cloves. Put the head of garlic on a small sheet of aluminum foil, sprinkle with salt and pepper and drizzle another teaspoon of olive oil over top. Close up the foil in a little packet (not tightly) but making sure that the packet is sealed on the sides. Place on the baking sheet.  
Roast in the oven for about 35-40 minutes. The tomatoes will burst and some may be slightly charred (that’s perfect). Open the foil packet and let the garlic head cool for about 10 minutes.
Meanwhile bring a pot of water to a boil and in a separate high-sided sauce pan, add the butter and oil over medium heat. As the butter starts melting add in all the roasted tomatoes and turn over the head of garlic, squeezing from the bottom to the top, squeeze all the roasted cloves into the saucepan.  
Using a wooden spoon, smash the tomatoes and garlic. Add in the white wine and continue smashing the tomatoes and garlic with the back of the spoon until about a 1/4 of the wine is absorbed into the contents of the pan.
Add in the chicken stock and stir to combine. Bring to a boil and reduce to a simmer. Cover and cook for 30 minutes or up to an hour. Stirring occasionally. 
Cook the pasta according to package directions. Add the olives and whole basil leaves into the sauce and stir to combine. When the pasta is just al dente, reserve about 2 cups of the cooking water and then using tongs, transfer the spaghetti to the sauce pan and 
Caper and Olive
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