Spaghetti With Roasted Tomato And Mushroom Sauce Recipe by Shandré Candiotes
Cooking Instructions 40 minutes 1 Preheat the oven to 220°C 2 Bring a pot of water to a boil. Add a bit of salt. Add you spaghetti and simmer for 10 to 15 minutes or until cooked. 3 Drain your spaghetti and drizzle olive oil over. Keep warm until you serve. 4 Cut the tomatoes in half. Place on a roasting pan and drizzle with olive oil. Roast in the 220°C oven for 10-15 minutes. 5 Soak the mushrooms in boiling water. 6 Chop the onion. Drizzle olive oil in a pan and fry until translucent. 7 Strain the mushroom but keep the liquid for flavour. 8 Add the mushrooms to the onions and fry. 9 Add the roasted tomatoes and fry. 10 Add the vegetable stock and tomato paste. 11 Season with salt, black pepper, dried oregano, dried Italian herbs and paprika. Cook for a few minutes. 12 Grate parmesan cheese over before serving. 1 Preheat the oven to 220°C 1 Preheat the oven to 220°C 2 Bring a pot of water to a boil. Add a bit of salt. Add you spaghetti and simmer for 10 to 15 minutes or until cooked. 2 Bring a pot of water to a boil. Add a bit of salt. Add you spaghetti and simmer for 10 to 15 minutes or until cooked. 3 Drain your spaghetti and drizzle olive oil over. Keep warm until you serve. 3 Drain your spaghetti and drizzle olive oil over. Keep warm until you serve. 4 Cut the tomatoes in half. Place on a roasting pan and drizzle with olive oil. Roast in the 220°C oven for 10-15 minutes. 4 Cut the tomatoes in half. Place on a roasting pan and drizzle with olive oil. Roast in the 220°C oven for 10-15 minutes. 5 Soak the mushrooms in boiling water. 5 Soak the mushrooms in boiling water. 6 Chop the onion. Drizzle olive oil in a pan and fry until translucent. 6 Chop the onion. Drizzle olive oil in a pan and fry until translucent. 7 Strain the mushroom but keep the liquid for flavour. 7 Strain the mushroom but keep the liquid for flavour. 8 Add the mushrooms to the onions and fry. 8 Add the mushrooms to the onions and fry. 9 Add the roasted tomatoes and fry. 9 Add the roasted tomatoes and fry. 10 Add the vegetable stock and tomato paste. 10 Add the vegetable stock and tomato paste. 11 Season with salt, black pepper, dried oregano, dried Italian herbs and paprika. Cook for a few minutes. 11 Season with salt, black pepper, dried oregano, dried Italian herbs and paprika. Cook for a few minutes. 12 Grate parmesan cheese over before serving. 12 Grate parmesan cheese over before serving. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chocolate Mousse Pie Cake Asin/Tuzlu Cake/Salty Cake (Turkish Style) Steak with gorgonzola and spinach Honeyed apricot cake Steak pan sauce Chocolate Mousse Pie Cake Asin/Tuzlu Cake/Salty Cake (Turkish Style) Steak with gorgonzola and spinach Honeyed apricot cake Steak pan sauce Dahi Vada Choco Biscuit Cupcakes Mango, apple, banana kulfi dessert Dahi (besan bari spicy gravy) Curd Sandwich Homade Ice Cream Beetroot Halwa (Using Jaggery) Jhinga or Prawn Malai Curry (Jhinga Masala) Asian Style Stir Fried Tender Squid Scrambled eggs with broccoli Dahi Vada Choco Biscuit Cupcakes Mango, apple, banana kulfi dessert Dahi (besan bari spicy gravy) Curd Sandwich Homade Ice Cream Beetroot Halwa (Using Jaggery) Jhinga or Prawn Malai Curry (Jhinga Masala) Asian Style Stir Fried Tender Squid Scrambled eggs with broccoli