Spaghetti with balsamic roasted tomatoes

This easy dish is perfect for busy weeknights and strong on fibre

Recipe and photo provided by
410 cal Serves 6
Prep time 0h 10m
Cook time 0h 20m
Total time 0h 30m
Spaghetti with cherry tomatoes in a white dish



  1. Step 1

    Preheat oven to 425°F (220°C). Line a rimmed 13 x 18 -inch (33 x 48 cm) baking sheet with aluminum foil or parchment paper.
  2. Step 2

    Place tomatoes, chickpeas, garlic, canola oil, balsamic vinegar, and black pepper in a large bowl. Gently toss.
  3. Step 3

    Place tomato mixture on prepared pan and roast for 15 minutes or until softened.
  4. Step 4

    Meanwhile, in a large pot of boiling water cook pasta according to package directions. Pasta should be tender but firm. Drain (do not rinse), reserving 1/2 cup (125 mL) of pasta water.
  5. Step 5

    Place pasta in a large bowl, adding in roasted tomato mixture (be sure to get all the pan juices), reserved pasta water, and fresh basil. Gently toss.
  6. Step 6

    Divide pasta into bowls and garnish with fresh basil leaves and cheese, if using.

Nutritional information

Per serving (10 oz /300 g pasta and sauce)

18 g
125 mg
481 mg
Total fat
11 g
Saturated fat
1.5 g
5 mg
65 g
6 g
9 g
Added sugars
0 g