Spaghetti With Roasted Tomato Sauce

Steps

• 1

  When ready to cook, set the Traeger temperature to 400°F and preheat with the lid closed for 15 minutes.

  400 ˚F / 204 ˚C

• 2

  With a sharp knife on a cutting board, cut the tomatoes in half, lengthwise. Place in a baking dish, cut-side up. Sprinkle with chopped parsley, garlic, salt, and black pepper, and drizzle with 1/4 cup of olive oil.

  Ingredients

  • 2 Pound fresh Roma tomatoes

  • 3 Tablespoon parsley, chopped

  • 2 Tablespoon garlic, chopped

  • To Taste Salt

  • To Taste Black pepper

  • 1/4 Cup olive oil, divided

• 3

  Place the baking dish on the grill grates. Close the lid and bake for 1 1/2 hours, until the tomatoes shrink and the skins are partly blackened.

  400 ˚F / 204 ˚C

• 4

  Remove the tomatoes from the grill. Place the tomatoes in a food processor leaving the cooked oil in the baking dish, and puree them.

• 5

  In a large pot of boiling water, add salt and pasta, and cook until al dente.

  Ingredients

  • 1 Pound Spaghetti, or other pasta

• 6

  Drain the pasta and toss immediately with the pureed tomatoes. Add the remaining 1/4 cup of olive oil and crushed red pepper flakes, to taste. Toss to combine, and serve warm. Enjoy!

  Ingredients

  • To Taste Crushed red pepper flakes