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Garlicky Spaghetti with Roasted Tomatoes

This garlicky spaghetti with roasted tomatoes is a super easy vegan or Meatless Monday dinner. It’s whole grain, dairy-free, loaded with veggies and tossed in a sweet and tangy tomato white wine sauce.

We try to be good about planning, but every week we hit that point where we seemingly have no food in the house. By “no food”, I mean no obvious meals, just a bunch of random unused veggies, condiments and canned goods. This usually happens on Saturday or Sunday afternoon.

Here’s the scenario:

Tim is in the kitchen looking at the bare-ness of the fridge for a solid minute. I’m laying on the couch in the living room watching Food Network, Travel Channel or Jane the Virgin re-runs. Then we shout the following from our respective spots in the house…

Tim: “We have no food!”

Me: “There’s always pasta and sauce!”

Tim: “Ugh”


Garlicky Spaghetti with Roasted Tomatoes|

While we both like pasta and sauce, the immediate thought when I say “pasta and sauce” is plain boiled spaghetti topped with Prego…college style. Honestly though, I like pasta and sauce days because it forces me to get creative with what we have on hand. And usually (to our surprise) the remaining dregs in the fridge have a ton of potential! Another reason I like meals like this is because they’re easy to make yet somehow feel decadent after a tiring work week.

Garlicky Spaghetti with Roasted Tomatoes|

I promise this garlicky spaghetti with roasted tomatoes is the opposite of that aforementioned dorm room dinner. I really believe that if you have the right basics lying around, you’ll always have a real #adult meal to eat. Maybe we should have food in our house? Well, that’s probably true, but that’s a question for a different day.

Here are some staples you should always keep on hand for pasta and sauce:

  • Dry, whole grain pasta
  • Canned tomato sauce or canned diced tomatoes (unflavored)
  • Capers
  • Sun-dried tomatoes
  • Red Pepper Flakes
  • Canned or Bottled Artichoke
  • Olive Oil

Garlicky Spaghetti with Roasted Tomatoes|

The best thing about this pasta is that it has a range of flavors. The roasted tomatoes are tangy, while the golden raisins and fennel and a subtle sweetness. And of course the prominent flavor is GARLIC. There are 4 cloves of garlic in here so it’s definitely not subtle. The garlic roasts with the tomatoes though to get all coasted in that magic tomato juice. As a result, the garlic ends up being a tad bit sweet too. In addition to the garlic, the artichoke adds texture. Another highlight of this dish is that’s it’s pretty quick to make.

Garlicky Spaghetti with Roasted Tomatoes|


Garlicky Spaghetti with Roasted Tomatoes

This garlicky spaghetti with roasted tomatoes is a super easy vegan or Meatless Monday dinner. It's whole grain, dairy-free, loaded with veggies and tossed in a sweet and tangy tomato white wine sauce.

Course Main Course
Cuisine Italian
Keyword artichoke pasta, garlic spaghetti, pasta dinner, pasta recipe, roasted tomatoes, spaghetti and red sauce, spaghetti and tomato sauce
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2


  • 4 oz brown rice spaghetti Makes about 2 cups cooked spaghetti
  • 1 1/2 cups cherry tomatoes I like the multi-color blend
  • 1/2 bulb fennel, thinly sliced
  • 4 cloves garlic, sliced
  • 2 tbs oregano fresh or dry
  • 2 tbs olive oil
  • 1/4 cup tomato sauce
  • 1/4 cup white wine You can use chicken broth or 1/4 water and 1 tsp red vinegar or apple cider vinegar if you don't want to use wine
  • 1/4 cup pasta water
  • 1 tbs capers
  • 1/4 cup golden raisins, chopped
  • 1 tsp red pepper flakes
  • 7.5 oz canned grilled artichoke hearts
  • salt and pepper to taste


  1. Preheat oven to 400 degrees. Line a baking sheet with foil paper. Slice each cherry tomato in half lengthwise and add it to the baking sheet along with garlic, oregano, salt, pepper and 1 tbs olive oil. Toss ingredients together and push all of the tomatoes over so that they are only taking up half of the baking sheet. Add the fennel slices to the other half. Drizzle fennel with 1 tsp olive oil, toss and spread out to an even layer. Bake for 15 minutes until golden. Tip: Make sure the tomatoes are in a flat layer with a decent amount of space. If they are stacked on top of each other they will steam/get soup instead of roast.

  2. Fill a pot with water and cook spaghetti according to package instructions.  Tip: For brown rice spaghetti, you'll want to stir it in a circular motion with tongs every 2 minutes so they don't clump together. You'll also want to add a tbs of olive oil  and salt to the water to avoid sticking. Once cooked, save 1/2 cup of the pasta boiling water (helps thicken the sauce later!). Strain the pasta and rinse it with cold water so that any sticky residue from boiling is removed.

  3. Heat a sauce pan to medium high heat. Add tomato sauce, wine, capers, pasta water, capers, raisins and red pepper flakes. Raise heat to high until the sauce starts bubbling (about 2 minutes- this will cook off the alcohol). Reduce heat to low and simmer for 5 minutes. Add salt and pepper to taste. If the sauce reduced too much when on high heat, add some more of your reserved pasta water. If your sauce is too thick from the pasta starch, add plain water 1 tbs at a time. Add in artichokes, spaghetti, tomatoes and fennel to the sauce.  Toss and enjoy!

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