Pasta with Slow-roasted Tomatoes



I know the skinniest way to eat pasta is by replacing it with zucchini or squash but let’s face it they don’t give your palette the same satisfaction. I believe that it’s important to consume a good amount of complex carbohydrates with proper portion control of course.

So if you crave pasta, eat it over a well-deserved lunch meal after a good workout because the last thing you want to do is overload your body with high carb content at night. Also be extra good with your diet for the rest of the day. It’s vital to choose organic wholegrain pastas over refined white ones as they provide many health benefits of complex carbohydrates that can help maintain a healthy body weight.

My favorite of them all is wild rice pasta due to its unique nutty flavor & chewy texture (especially when perfectly cooked to al dente!). It’s naturally gluten free, packed with fiber, protein, B vitamins, calcium, folic minus the bad fats, sodium and cholesterol.

Please note that you will be able to find wild rice pasta at specialty health/organic super markets. If you can’t get a hold of it, try Quinoa or Brown rice pasta for alternative gluten-free options. Also remember that Roma tomatoes are commonly known as Italian plum tomatoes in supermarkets when you go groceries shopping.

Get ready for some garlic-ky spaghetti with a pungent punch and tomato-ey tang.

Pasta with Slow-roasted Tomatoes

Recipe Type: main, gluten free, vegan, pasta


Serves: 2


  • Wild Rice Pasta (preferably spaghetti, quantity enough for 2)
  • Water (enough to cook the pasta with a dash of sea salt & olive oil)
  • 14 Roma tomatoes (halved, deseeded & lightly brushed with olive oil)
  • 2 tbsp Light Olive oil
  • 2 tbsp Garlic (minced)
  • 1 1/2 tbsp Parsley (roughly chopped)
  • Sea Salt (according to taste)
  • Chili flakes (according to taste)


  1. Preheat oven at 150c. Place Roma tomatoes in the oven (flesh facing up) and let roast for 2 hours. Turn heat down to 100c and continue to roast for 1 more hour. Once the tomatoes are well roasted and ready, transfer to a plate and set aside.
  2. Boil enough water (with sea salt & olive oil) in a saucepan and cook your pasta according to the packet's instructions to al dente. When the pasta is cooked, transfer to a strainer and rinse with cold water immediately to prevent stickiness.
  3. Place olive oil in the frying pan on medium/high heat. When the oil starts tp bubble, add garlic & chili flakes then turn the heat down to medium. Let cook till the garlic is well browned all over without getting burnt. This is the most important process which brings out the flavor of this dish so keep an eye on the pan, stir when necessary & adjust heat accordingly.
  4. Add pasta to the frying pan and stir so they're well coated with olive oil & garlic.
  5. Lower the heat just slightly then add roasted tomatoes, salt and 1 tbsp of parsley to the pasta. Mix well but without mushing the pasta and the tomatoes.
  6. Transfer to serving plate & sprinkle with the remaining parsley.


You may substitute Wild rice pasta with Quinoa or Brown rice pasta if you prefer. Remember to go organic whenever you can.

By the way, I’ve not forgotten what day it is today so yes – Merry Christmas! Oh and incase you haven’t tried the X’Mas Choco-Almond Truffles treat with cute Santa hats I posted last week, it’s the perfect day to do so! I’ll be back in 2014 with lots more healthy and yummy recipes. Till then, wishing you a happy & healthy new year!бесплатная доставка роллы

translate french to spanishenglish translation to spanishtranslation from polish to english

бесплатная доставка суши

Speak Your Mind

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>