1/4 of a pack of wholemeal spaghetti (the measurement here depends entirely on your requirement)
1 medium onion chopped
2-3 garlic cloves finely chopped
1/3 cup broccoli florets (or any veggie of your choice)
4-5 leaves of fresh basil roughly chopped
1/2 red bell pepper chopped (can use any other variety)
12-14 or as many as you like cherry tomatoes
1 + 1 tbsp olive oil
1 + 1 tsp oregano
1 tsp red chilli flakes
1/2 tsp garlic powder
Salt to taste
Cheese for garnishing (optional)
Wash and pat dry the cherry tomatoes. Place them on an aluminium foil and add 1 tso oregano, salt, garlic powder, red chilli flakes and drizzle 1 tbsp olive oil. The olive oil has been added in excess so that the spices and the tomato juices are well infused into it and will render a wonderful flavor to the spaghetti when drizzled on top of the spaghetti once done.
Place the tightly wrapped foil with the cherry tomatoes in the oven at 200 degree celsius with top heating only and let it remain for about half an hour while checking in between until the tomatoes leave out their juices and get slightly wilted. I did not pre-heat my oven. You can do so if you want. Once done, keep the foil wrapped tomatoes inside the oven, power off, until use. Alternatively, you can also do it on a iron mesh over medium flame for 10-12 minutes and opening the foil in between and turning the tomatoes.
Now, boil water in a big vessel and cook the spaghetti as per the packet instructions until al dante.
Meanwhile, heat the remaining oil in a pan and add the chopped garlic. Fry until fragrant and then add the chopped onions. Continue frying till translucent. Now add the veggies and the basil leaves and cook till done. Add the cooked spaghetti and toss. Add oregano or any other seasoning of your choice and stir. Finally add the cherry tomatoes along with the juices and serve hot. Garnish with grated or powdered cheese if you like.