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Spaghetti with Burst Cherry Tomatoes
recipe
45 min
Total
343 Kcal
13 g protein
64 g carbs
6 g fat
Ingredients for
serving
-
0.8
g
red chili flakes
0.17
x 1 tsp (5g)
-
99.3
g
Tomatoes, red, ripe, raw, year ..
0.67
x cup cherry tomatoes (149g)
-
0.1
g
Salt, table
0.17
x dash (0.4g)
-
0
g
Spices, pepper, black
0.17
x dash (0.1g)
-
2.5
g
parmigiano reggiano cheese
0.17
x tbsp (15g)
-
76
g
Spaghetti, whole-wheat, dry
1.33
x oz (57g)
-
2.5
g
Spices, oregano, dried
2.5
x tsp, leaves (1g)
-
3
g
Garlic, raw
0.33
x cloves (9g)
-
0.4
g
Sugars, granulated
0.08
x tsp (4.2g)
-
4.5
g
Oil, olive, salad or cooking
0.33
x tablespoon (13.5g)
Instructions
-
Set the oven temperature to 400 degrees Fahrenheit.
-
In a large bowl, combine the cherry tomatoes, salt, sugar and 1 tbsp olive oil. Make sure that the tomatoes are coated well with these ingredients.
-
Roast the tomatoes in the oven for at least 35 minutes.
-
Remove the tomatoes once their skin begins to char and keep them aside to cool.
-
Place the tomatoes and their roasting juices into a separate bowl.
-
Boil water in a large pot and heat the remaining oil in a large skillet.
-
Now saute red chili flakes and garlic cloves in the skillet for about a minute.
-
Add the oregano and the roasted tomatoes along with their juices into the skillet.
-
You can use a spoon to break up the tomatoes and see to it that they are cooked perfectly.
-
Add a little salt and spaghetti to the boiling water and continue cooking until the pasta is perfectly cooked.
-
Remove the pasta and keep it on a separate plate. Reserve a little pasta water in a bowl for further use.
-
Now add a tablespoon of pasta water to the tomato sauce and toss the pasta through it.
-
Add a little olive oil and season the dish with salt and pepper.
-
Transfer the spaghetti into a serving bowl and serve immediately.