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
- 1 pound spaghetti
- 6 cloves garlic, peeled
- 1 onion, cut in half
- 6 roma tomatoes, cut in half
- 2 jalapenos, stems removed
- 2 sprigs of thyme
- 2 tablespoons Basil Olive Oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Heat the oven to 400 degrees.
- 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.
- 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
