Nutritional Info

Nutrition Facts

Serving Size 1 (105g)

Calories 444
Calories from Fat 165 (37%)
Amount Per Serving %DIV
Total Fat 18.3g 28%
Saturated Fat 2.7g 14%
Monounsaturated Fat 13.3g
Polyunsaturated Fat 2.4g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 5.4mg 0%
Potassium 206.2mg 4%
Total Carbohydrate 57.1g 19%
Dietary Fiber 2.6g 11%
Sugars 2.2g
Protein 10.2g 20%

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Recipe Description
Simple pasta dishes are popular first course fare throughout Italy. A Florentine chef gave us this recipe for spaghetti tossed with a sauce of garlic and baked Roma tomatoes
Prep time
20 min
Cook time
1 hr 30 min
Ready In
1 hr 50 min


Serves Tool

Serves To:USMetric
12   medium-size pear-shaped (roma-type) tomatoes (about pj4lbs. total), cut into halves lengthwise salt and pepper
6 Clove(clv)  garlic pressed
1/2 Cup(c)  chopped parsley
1/2 Cup(c)  olive oil
1 Pound(lb)  dry spaghetti
2 Tablespoon(T)  butter or margarine, at room temperature
1/2 Cup(c)  chopped fresh basil or 2 tablespoons dry basil grated parmesan cheese


Place tomato halves, cut side up, in a 9- by 13-inch baking dish. Sprinkle with salt and pepper. Mix garlic, 1/3 cup of the parsley, and 2 tablespoons of the oil; pat mixture over tomatoes.
Drizzle with 2 more tablespoons oil. Bake in a 425 degree oven until tomatoes are browned on top (about 1 hour).

In a large pan, cook pasta in about 3 1/2quarts of boiling salted water until barely tender to bite (8 to 10 minutes); or cook according to package directions.


Remove and discard most of the skin from 4 of the tomato halves; coarsely mash tomato pulp. In a large serving bowl, combine mashed tomatoes, butter, remaining parsley, remaining 1\4cup oil, and basil. Add pasta and toss gently. Add remaining 20 baked tomato halves and pan juices; toss gently. Season to taste with salt and pepper. Sprinkle with cheese.

Additional notes

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Baked Spaghetti
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