Get ready to transform ordinary spaghetti into something extraordinary with this roasted garlic tomato sauce recipe. The sweet, mellow flavors of roasted garlic combined with rich tomatoes create a sauce that’s both comforting and sophisticated.
Ingredients:
- Main Ingredients:
- 1 pound (450g) spaghetti
- 2 whole heads of garlic
- 2 (28 oz) cans whole peeled tomatoes
- 3 tablespoons olive oil
- 1 medium onion, finely diced
- 2 tablespoons fresh basil, chopped
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional Additions:
- Grated Parmesan cheese
- Red pepper flakes
- Extra fresh basil for garnish
- Pro Tips:
- San Marzano tomatoes work best for this sauce
- Fresh garlic heads should be firm and tight
- Gluten-free pasta can be substituted for regular spaghetti
Step-by-Step Instructions:
- Roast the Garlic:
- Preheat oven to 400°F (200°C)
- Cut the tops off garlic heads to expose cloves
- Drizzle with olive oil and wrap in foil
- Roast for 40-45 minutes until golden and soft
- Prepare the Sauce:
- Heat olive oil in a large pot over medium heat
- Sauté onions until translucent (about 5 minutes)
- Squeeze roasted garlic cloves into pot
- Add tomatoes, breaking them up with a wooden spoon
- Stir in herbs and seasonings
- Simmer for 30 minutes, stirring occasionally
- Cook the Pasta:
- Bring a large pot of salted water to boil
- Cook spaghetti according to package instructions
- Reserve 1 cup pasta water before draining
Key Details:
Total Time: 75 mins (Prep: 15 mins | Cook: 60 mins)
🍽️ Servings: 6 people
🔥 Calories: ~380 per serving
⚙️ Equipment: Large pot, roasting pan, aluminum foil, wooden spoon
Pro Tips & Variations:
- For smoother sauce, use an immersion blender
- Add a splash of pasta water if sauce is too thick
- Let garlic cool slightly before handling to prevent burns
Storage Instructions:
- Refrigerate sauce for up to 5 days in airtight container
- Freeze sauce for up to 3 months
- Store cooked pasta separately from sauce
Frequently Asked Questions:
Can I make this sauce ahead?
Yes, the sauce actually tastes better the next day as flavors develop.
Can I use jarred garlic instead?
Fresh roasted garlic provides the best flavor, but in a pinch, use 2 tablespoons of jarred minced garlic.
Is this sauce very garlicky?
Roasting garlic creates a sweet, mellow flavor that’s not overpowering.
Spaghetti with Roasted Garlic Tomato Sauce
Ingredients
- 1 pound 450g spaghetti
- 2 whole heads of garlic
- 2 28 oz cans whole peeled tomatoes
- 3 tablespoons olive oil
- 1 medium onion finely diced
- 2 tablespoons fresh basil chopped
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 400°F (200°C). Cut the tops off garlic heads to expose cloves. Drizzle with olive oil and wrap in foil. Roast for 40-45 minutes until golden and soft.
- Heat olive oil in a large pot over medium heat. Sauté onions until translucent (about 5 minutes). Squeeze roasted garlic cloves into pot. Add tomatoes, breaking them up with a wooden spoon. Stir in herbs and seasonings. Simmer for 30 minutes, stirring occasionally.
- Bring a large pot of salted water to boil. Cook spaghetti according to package instructions. Reserve 1 cup pasta water before draining.
