Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Baked Cherry Tomatoes With Spaghetti

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $3.04 One serving costs about $3.04

$3.04 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 vegetarian,vegan,dairy-free,dairy free,lacto ovo vegetarian,vegan
spoonacular Score:80%

Spoonacular Score: 80%

 

Baked Cherry Tomatoes With Spaghetti is a dairy free, lacto ovo vegetarian, and vegan recipe with 2 servings. One portion of this dish contains about 22g of protein, 31g of fat, and a total of 853 calories. For $3.04 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. A mixture of cherry tomatoes, spaghetti, leafs basil, and a handful of other ingredients are all it takes to make this recipe so yummy. 1 person has made this recipe and would make it again. From preparation to the plate, this recipe takes roughly roughly 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 80%. This score is tremendous. Spaghetti with tunan and cherry tomatoes, Spaghetti with crab, cherry tomatoes & basil, and Spaghetti with Clams and Slow-Roasted Cherry Tomatoes are very similar to this recipe.

Ingredients

Servings:
1.1 lb
1.1 lb red cherry tomatoes
red cherry tomatoes
0.67 cups
0.67 cups spaghetti
spaghetti
1 tsp
1 tsp salt
salt
1 tsp
1 tsp black ground pepper
black ground pepper
4 Tbsps
4 Tbsps olive oil
olive oil
3 sprigs
3 sprigs thyme
thyme
5
5  fresh basil
fresh basil
1.1 lb red cherry tomatoes
1.1 lb
red cherry tomatoes
0.67 cups spaghetti
0.67 cups
spaghetti
1 tsp salt
1 tsp
salt
1 tsp black ground pepper
1 tsp
black ground pepper
4 Tbsps olive oil
4 Tbsps
olive oil
3 sprigs thyme
3 sprigs
thyme
5  fresh basil
5
fresh basil

Equipment

baking pan
baking pan
oven
oven
baking pan
baking pan
oven
oven


Instructions

Cut tomatoes and put them in non stick baking dish big enough to put in the spaghetti later. Season with whole basil leaves, thyme sprigs, salt and freshly ground pepper. Drizzle on olive oil and put in oven. If you want you can Blanche the tomatoes and remove the skin but it is not necessary. Bake tomatoes in 200 C (390 F) oven for about 1 hour until they are slightly brown. Cook and drain spaghetti and put them into baked tomatoes. Mix spaghetti and tomatoes thoroughly Serve immediately. NUTRITIONAL VALUES (1,4 to 1,6 PAL which corresponds to moderate activity of an office job) WOMAN Calories 42%% RDA, Protein 59%% RDA, Fats 43%% RDA, Cholesterol 0%% RDA, Carbs 46%% RDA, Sugar 21%% RDA MAN Calories 34%% RDA, Protein 47%% RDA, Fats 32%% RDA, Cholesterol 0%% RDA, Carbs 36%% RDA, Sugar 17%% RDA.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.04
Ingredient
500 grams red cherry tomatoes
300 grams spaghetti
1 teaspoon black ground pepper
4 tablespoons olive oil
3 sprigs thyme
5 fresh basil
Price
$4.46
$0.64
$0.06
$0.67
$0.16
$0.08
$6.07

Tips

Health Tips

  • You can easily replace regular noodles with whole wheat noodles to add a little extra fiber, protein, vitamins, and minerals to this dish. Just don't make the mistake of assuming that because the pasta is whole wheat, you can eat as much as you want. The calories and the effect on your blood sugar is not so drastically different!

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • get more cooking tips

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
853 Calories
22g Protein
30g Total Fat
123g Carbs
46% Health Score
Limit These
Calories
853
43%

Fat
30g
47%

  Saturated Fat
4g
27%

Carbohydrates
123g
41%

  Sugar
10g
11%

Cholesterol
0.0mg
0%

Sodium
1200mg
52%

Get Enough Of These
Protein
22g
44%

Selenium
96µg
137%

Manganese
1mg
90%

Vitamin C
59mg
72%

Vitamin E
5mg
37%

Phosphorus
357mg
36%

Copper
0.65mg
32%

Vitamin K
29µg
28%

Fiber
7g
28%

Vitamin A
1351IU
27%

Magnesium
106mg
27%

Potassium
905mg
26%

Iron
4mg
23%

Vitamin B6
0.42mg
21%

Vitamin B3
3mg
20%

Zinc
2mg
17%

Folate
61µg
15%

Vitamin B1
0.23mg
15%

Vitamin B5
0.99mg
10%

Vitamin B2
0.15mg
9%

Calcium
72mg
7%

covered percent of daily need

Related Recipes