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Spaghetti With Roasted Tomato Sauce

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Hickory

Roast tender, juicy tomatoes on the grill before adding them to a spicy sauce to top your favorite pasta.

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  • 2 Pound fresh Roma tomatoes

  • 3 Tablespoon parsley, chopped

  • 2 Tablespoon garlic, chopped

  • Salt

  • Black pepper

  • 1/4 Cup olive oil, divided

  • 1 Pound Spaghetti, or other pasta

  • Crushed red pepper flakes

  • 1

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

    400 ˚F

  • 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.

    • 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.
  • 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 sage pot of boiling water, add salt and pasta, and cook until al dente.

    • 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!

    • To Taste Crushed red pepper flakes

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