Burst Tomato Pasta with Spinach

Recipe by Jaclyn Irwin



Cook Time


Prep Time



Serves 04

This roasted tomato pasta sauce is made with in-season fresh tomatoes that burst in the oven. It’s then tossed with cooked bucatini for a one pan dinner that tastes fresh and delicious. Add in fresh spinach and top with basil and ricotta.


  1. 1

    Preheat the oven to 425℉.

  2. 2

    Transfer the plum tomatoes to a large baking dish and drizzle with half the oil and season with salt and pepper. Place the garlic in parchment or foil and drizzle with a small amount of olive oil and wrap up. Transfer next to the tomatoes in the baking dish.

  3. 3

    Place the dish in the oven and roast for 20 minutes.

  4. 4

    Remove the baking dish and add the cherry tomatoes, drizzle with the remaining oil and season with salt and pepper. Return to the oven and bake for another 20 minutes, until the tomatoes have burst and softened completely.

  5. 5

    Meanwhile, cook the pasta in a large pot of salted water according to package directions. Drain and set aside.

  6. 6

    Once the tomatoes are done, remove about ⅓ of them and transfer to a blender. Blend on high until smooth.

  7. 7

    Add the cooked pasta and spinach to the baking dish with the tomatoes while still hot. Pour the blended sauce over top and use tongs to gently combine everything.

  8. 8

    Divide onto plates and top with ricotta, basil and chili flakes. Season with salt and pepper. Serve and enjoy!

Notice: Content at this site is not intended to prescribe, treat, mitigate, prevent, diagnose or cure any medical condition or its symptoms, which advice should only be obtained from a qualified health professional.

Subscribe for updates

By clicking "submit", you’re consenting to our email newsletter with cooking content and information on products. You may withdraw your consent at any time.