Whole-Wheat Spaghetti With Oven-Roasted Tomato Sauce

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Washington Post


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24 (3 pounds) Roma tomatoes

1/3 cup extra-virgin olive oil

1 teaspoon salt

Freshly ground black pepper

3 tablespoons extra-virgin olive oil

1 clove garlic, minced

1 medium yellow onion, chopped

1/2 teaspoon salt, to taste

Cayenne pepper

1/3 cup shredded basil leaves

1 pound whole-wheat spaghetti

Freshly grated Parmesan cheese, for serving

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