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Gluten Free Spaghetti with Pesto Roasted Tomatoes

Try our delicious recipe for Spaghetti with Pesto Roasted Tomatoes. A gluten free meal the whole family will love!
Vegetarian
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Prep time
icon-clock-140 Min
Serves
icon-servings-14
Gluten Free Spaghetti with Pesto Roasted Tomatoes
Catelli Gluten Free Spaghetti

Ingredients

  • 1 pkg (340 g)C Catelli Gluten Free Spaghetti
  • 1 1/2 cups (375 mL) fresh basil leaves
  • 1 cup (250 mL) fresh parsley leaves
  • 1/4 cup (50 mL) oil packed sun-dried tomatoes
  • 3 cloves garlic
  • 3 tbsp (45 mL) each extra virgin olive oil and water
  • 1 tsp (5 mL) each finely grated lemon zest and juice
  • 3/4 tsp (4 mL) each salt and freshly ground pepper (approx.)
  • 2 1/2 cups (625 mL) large cherry tomatoes, halved
  •   Shredded Parmesan cheese (optional)

Cooking Steps

Step 1

Preheat oven to 375°F (190 C). Combine basil, parsley, sun-dried tomatoes and garlic in a food processor; pulse until finely chopped. Add olive oil, water, lemon juice, lemon zest, salt and pepper; pulse until smooth. Adjust seasonings to taste.

Step 2

Toss tomatoes with 3 tbsp (45 mL) pesto. Arrange in a foil-lined roasting pan. Roast for 25 minutes. Remove half of the tomatoes. Mash the remaining tomatoes roughly; stir in remaining pesto.

Step 3

Meanwhile, cook spaghetti according to package directions. Add hot spaghetti and reserved tomatoes to roasting pan; toss well to coat. Serve with Parmesan cheese (if using).

Tips
– Use a potato masher to break up the tomatoes easily.
For a preparation shortcut, replace the homemade pesto with 2/3 cup (150 mL) any favourite bottled pesto.
– Replace the sun-dried tomatoes with 2 tbsp (30 mL) each pine nuts and Parmesan cheese for a traditional basil pesto.