Spaghetti with Mini-Tomatoes

7 Reviews
100% would make this recipe again

This adaptation of a Southern Italian specialty requires a grilling of the tomatoes in order to enhance their flavour.

Preparation : 10 min Cooking : 10 min
420 calories/serving
  • Very easy
  • Vegan
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian
  • Kid-friendly
  • Heart-healthy


160 g gluten free/wheat free spaghetti
20 mini-tomatoes (cherry, miniature or grape) 1 1/3 cup
10 black olives 4 tbsp
2 cloves garlic, pressed or minced
2 tbsp olive oil 30 mL
1/2 dried chili peppers, minced 0.2 g
1 1/4 tsp Italian parsley, fresh, chopped 2 g
1 tsp chives, fresh, chopped 1 g
4 leaves fresh basil, whole 2 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

Keep the serving plates warm on the stove while you're preparing the dish.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.


  1. Preheat the oven to 230°C /450°F.
  2. Oil an ovenproof dish (about 1 teaspoon per serving). Lay the mini-tomatoes on the sheet. Coat them thoroughly with the oil. Bake 5-7 min, until the skins split open.
  3. To save time, the rest of the sauce preparation and the pasta cooking can be done at the same time. Cook the pasta.
  4. Transfer the tomatoes and juices into a skillet. Add the remaining oil, the pressed or minced garlic, the minced chili pepper, and the olives. Sauté 3-4 min.
  5. Pour the drained pasta into the skillet with the tomatoes. Sprinkle with the chopped herbs, mix well, add salt and pepper to taste. Garnish with the basil leaves, then serve in the warmed dishes.

Nutrition Facts Table

per 1 serving (200g)


% Daily Value




14 g

21 %

Saturated 1.9 g
+ Trans 0 g

9 %


0 mg


230 mg

9 %


65 g

22 %


5 g

18 %


5 g

Net Carbs

60 g


9 g

Vitamin A

29 %

Vitamin C

21 %


8 %


21 %


This recipe is :
Diet-related health claims  :
Excellent source of  :
Potassium, Vitamin A, Vitamin K
Good source of  :
Fibre, Iron, Vitamin E
Source of  :
Calcium, Copper, Folacin, Manganese, Phosphorus, Vitamin B6, Vitamin C
Low  :
Saturated Fat
Free  :
Added Sugar, Cholesterol, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 4
Vegetables ½
Fats 2 ½

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Members' Reviews

7 Reviews (7 with rating only ) 100% would make this recipe again