Arrabiata Sauce Spaghetti Bake (Printable Version)
# What You’ll Need:
→ Tomato Base
01 -
1 whole garlic bulb
02 -
32 ounces cherry tomatoes
03 -
1 medium shallot, diced
04 -
1 teaspoon oregano
05 -
1 teaspoon thyme
06 -
½ cup loosely packed fresh basil
07 -
3 teaspoons crushed red pepper flakes, or to taste
08 -
3 tablespoons extra virgin olive oil
09 -
Salt, to taste
10 -
Black pepper, to taste
→ Other
11 -
1 pound Barilla spaghetti noodles
12 -
¼ cup heavy cream
13 -
½ cup grated Parmesan cheese
# Steps to Follow:
01 -
Preheat the oven to 425 degrees Fahrenheit.
02 -
Peel the outer layers of the whole head of garlic, making sure to leave the garlic cloves intact.
03 -
In a 13×9 baking dish, add the cherry tomatoes, shallot, oregano, thyme, basil, and crushed red pepper. Place the head of garlic in the center of the baking dish.
04 -
Drizzle with olive oil, and season with salt and pepper to taste. Bake for 40-45 minutes or until tomatoes burst and garlic is tender.
05 -
In the meantime, cook the pasta according to the package instructions until al dente. Reserve 1 cup pasta water.
06 -
Remove the tomato mixture from the oven and let cool slightly. Transfer to a high-speed blender with the heavy cream. Blend until smooth.
07 -
Transfer the blended sauce to a pot with the cooked pasta, Parmesan cheese, and reserved pasta water, if needed. Stir to combine.
08 -
Serve the spaghetti bake warm.
# Additional Notes:
01 -
Serve with a side salad and crusty bread for a complete meal.