Roasted Tomato and Garlic Spaghetti

Lisa Valastro might be married to the Cake Boss, but she knows a thing or two around the kitchen, too! Lisa shares her version of the classic spaghetti dish, made with roasted tomato and garlic. Yum!

Roasted Tomato and Garlic Spaghetti
Serves 4 to 6


5 heads garlic
1 cup extra-virgin olive oil, divided
5 pound plum tomatoes, sliced into 12 slices per tomato, seeds and pulp removed
1 tablespoon sea salt
1/2 tsp freshly ground black pepper
1/2 teaspoon dried oregano
1 pound spaghetti
Fresh parsley, for garnish


1. Preheat the oven to 350 degrees.

2. Slice the top off each head of garlic, keeping the root end in one piece, and place on a piece of aluminum foil. Drizzle with 1/2 cup olive oil divided between each, and wrap foil around the garlic. Place in an oven-safe baking dish. Bake until roasted and caramelized, about 2 hours.

3. In a roasting pan, place the tomatoes and drizzle with the remaining 1/2 cup olive oil. Sprinkle with salt, pepper, and oregano. Mix together to coat tomatoes.

4. Place in the oven and bake until tomatoes are roasted, about 2 hours.

5. Bring a large stockpot filled with water and a few dashes of salt to a boil. Add spaghetti and cook until al dente, about 7 to 10 minutes. Drain.

6. Remove garlic from the oven and squeeze each clove into a bowl. Mash with a fork to form a paste.

7. Remove tomatoes from the oven. Gently spoon the garlic paste into the tomatoes and mix well. Toss in the spaghetti and garnish with parsley.

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