This is such a delicious meal straight from the garden. Fresh tomatoes, peppers, onions and garlic from the garden are roasted, blended and tossed with spaghetti.
Ingredients
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1 pound spaghetti
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6 cloves garlic, peeled
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1 onion, cut in half
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6 roma tomatoes, cut in half
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2 jalapenos, stems removed
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2 sprigs of thyme
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2 tablespoons Basil Olive Oil
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1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
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Heat the oven to 400 degrees.
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In large ovenproof skillet add the vegetables, drizzle with olive oil and season with salt and pepper. Roast for 20 minutes until the vegetables are soft and charred.
- While the veggies cook, bring a large salted pot of water to a boil and cook the spaghetti to al dente.
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Once the vegetables are cooked, blend the vegetables with an immersion blender. Add a splash of pasta water and toss with the spaghetti.
Takes 25 minutes
Serves 4
