Spaghetti, Roasted in Olive Oil, with Tomatoes

This spaghetti was roasted in some olive oil until lightly browned in places, and then cooked in canned tomatoes and tomato sauce (with added water). I added some frozen green peas for extra color and veggies. I then seasoned it with dried Italian herbs, dried basil, a little onion powder, and salt. Usually when I make this, I add extra pasta, so this time, I overcompensated, and added extra water! Therefore, it was a bit soupy, until I cooked it for extra time. After that, it became merely saucy. This just means it's nice to have with some bread, to soak up the extra sauce!